Lentil Stew with Spinach and Potatoes

Lentil Stew with Spinach and Potatoes

Kali Nandi


  • 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


  • 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.
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