Lentil Stew with Spinach and Potatoes


Prep time: 
10 minutes
Cooking time: 
30 minutes


A warming vegetable stew with refreshing flavours.


  • 2 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 700 ml vegetable broth
  • 200 g lentils, rinsed and picked over
  • 150 g potatoes, cut into 1/2 inch pieces
  • 1 lemon
  • 170 g spinach leaves, torn
  • ¼ teaspoon cayenne pepper
  • ¼ cup fresh mint, chopped
  • 60 g feta cheese, crumbled


Heat olive oil in heavy large saucepan over medium heat.

Add garlic and stir for 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 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.



Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.

Photo Credit: Jonny Hughes @jonny2love
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