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2 Tbsp olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
4 oz. red-skinned potatoes, cut into 1/2-inch pieces
4 oz. sweet potato, cut into 1/2-inch pieces
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 tsp cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese
Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds.
Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes.
Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
Grate 1/2 tsp peel from lemon; squeeze enough juice from lemon to measure 2 Tbsp. Add lemon peel, lemon juice, spinach and cayenne to stew.
Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper.
Spoon stew into large soup bowls.
Sprinkle feta cheese over, if desired.