Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach

Name: Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
Ingredients: 3 1/2 tablespoons olive oil; 1/2 yellow onion, finely chopped; 1/2 medium carrot, finely chopped; 1/2 stalk celery, tough fibers removed and finely chopped; 1 cup Beluga lentils (or French green lentils); 1 bay leaf; 1 cup red wine; 2 cups chicken stock; Sea salt and pepper; 1-pound (4-rib) Frenched rack of lamb, trimmed of all but a thin layer of fat; 1 tablespoon finely chopped fresh rosemary; 3 large cloves garlic, sliced; 4 cups washed and torn spinach