Lentil Stew with Spinach and Potatoes

Lentil Stew with Spinach and Potatoes

  • 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
  1. Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds.
  2. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes.
  3. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
  4. 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.
  5. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper.
  6. Spoon stew into large soup bowls.
  7. Sprinkle feta cheese over, if desired.