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Lentil Stew with Spinach and Potatoes

Lentil Stew

Use organic ingredients whenever possible.

  • Author: Kali Nandi
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Ingredients

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

1 lemon

6 ounces torn fresh spinach leaves (about 8 cups)

1/4 tsp cayenne pepper

1/4 cup chopped fresh mint

Crumbled feta cheese

Instructions

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.