Lentil Stew with Spinach and Potatoes
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.