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Lentil Stew with Spinach and Potatoes


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Lentil Stew with Spinach and Potatoes


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)
6 oz
spinach (leaves torn)
1⁄4 t
cayenne pepper
1⁄4 c
fresh mint (chopped)
2 oz
feta cheese (crumbled)


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