Lentil Stew With Spinach And Potatoes
This recipe makes a very hearty and healthy vegetarian main dish. it's based on a recipe i found in an old bon appetit magazine. the original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. recipe can easily be doubled to serve 6-8. it freezes well too.
Steps
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.
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.
Spoon stew into large soup bowls.
Sprinkle feta cheese over , if desired.
Ingredients
olive oil, garlic cloves, onion, canned vegetable broth, lentils, red potatoes, lemon, fresh spinach leaves, cumin, thyme, cayenne pepper, of fresh mint, feta cheese