Lentil stew with spinach and potatoes

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 larges Garlic cloves; chopped
3 cups Canned vegetable broth
1 cup Lentils; rinsed, picked over
8 ounces Red-skinned potatoes; cut into 1/2-inch
; pieces
1 Lemon
6 ounces Torn fresh spinach leaves; (about 8 cups)
¼ teaspoon Cayenne pepper
¼ cup Chopped fresh mint
Crumbled feta cheese; (optional)

Directions

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.

Meanwhile, grate ½ teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. 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. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)

Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

2 Servings; Can Be Doubled.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 920 Calories (kcal); 29g Total Fat; (27% calories from fat); 56g Protein; 120g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 7½ Grain(Starch); 4 ½ Lean Meat; ½ Vegetable; ½ Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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