Lentil Stew with Spinach and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert. Ingredients:
2 tablespoons olive oil |
2 large garlic cloves, chopped |
3 cups canned vegetable broth |
1 cup lentils, rinsed, picked over |
8 ounces red-skinned potatoes, cut into 1/2-inch pieces |
1 lemon |
6 ounces torn fresh spinach leaves (about 8 cups) |
1/4 teaspoon cayenne pepper |
1/4 cup chopped fresh mint |
crumbled feta cheese (optional) |
Directions:
1. 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.
2. 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. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
3. Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
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