Lentil Stew (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 tablespoon chopped garlic |
1 1/2 quarts chicken stock |
2 cups brown lentils |
1/4 cup chopped tomatoes |
1 pound red skin potatoes, cut into 1/2-inch dice |
1/4 cup lemon juice |
2 teaspoons chopped lemon zest |
12 ounces spinach leaves, picked and cleaned |
salt and pepper |
1/2 cup chopped mint |
1/2 cup chopped parsley |
1/4 cup crumbled feta cheese |
Directions:
1. In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings. Serve with crumbled feta.
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