Ingredients
-
2
-
2
-
1/2
-
3
-
1
-
8
-
1
-
6
-
3/4
-
3/4
-
1/4
-
1/4
-
-
-
Directions
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 , This was pleasantly delicious! I made b/c I was looking for a recipe to finish up the kale I had bought and had a lot of lentils in the pantry Will freeze this into lunch size portions to bring to work Thanks so much for posting!, The feta totally makes the soup Love this
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. (can Be Prepared 1 Day Ahead. Cover and Refrigerate. Rewarm Over Low Heat Before Serving.). |
|
3
Done
|
Spoon Stew Into Large Soup Bowls. Sprinkle Feta Cheese Over, If Desired. |
