Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

Lentil Stew with Spinach and Potatoes

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Lentil Stew with Spinach and Potatoes

Ingredients

2 T
olive oil
2 clv
garlic (chopped)
3 c
vegetable broth
1 c
lentils (rinsed and picked over)
8 oz
potatoes (cut into 1/2 inch pieces)
1
lemon
6 oz
spinach (leaves torn)
1⁄4 t
cayenne pepper
1⁄4 c
fresh mint (chopped)
2 oz
feta cheese (crumbled)

Instructions

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 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.

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

Season to taste with salt and pepper.

Notes

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