Lentil Stew With Spinach And Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 large garlic cloves, chopped
• 1/2 medium onion, chopped (optional)
• 3 cups canned vegetable broth
• 1 cup lentils, rinsed, picked over
• 8 ounces red potatoes, cut into 1/2-inch pieces
• 1 lemon
• 6 ounces torn fresh spinach leaves (about 8 cups) or 6 ounces fresh kale (about 8 cups)
• 3/4 teaspoon cumin
• 3/4 teaspoon thyme
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup chopped fresh mint
• crumbled feta cheese (optional)

Recipe

• 1 heat olive oil in heavy large saucepan over medium heat. add garlic and onion 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.
• 2 meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. add lemon peel, lemon juice, spinach, cumin, thyme, 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. (can be prepared 1 day ahead. cover and refrigerate. rewarm over low heat before serving.).
• 3 spoon stew into large soup bowls. sprinkle feta cheese over, if desired.