Lentil Stew With Spinach and Potatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons olive oil |
2 large garlic cloves, chopped |
1/2 medium onion, chopped (optional) |
3 cups canned vegetable broth |
1 cup lentils, rinsed, picked over |
8 ounces red potatoes, cut into 1/2-inch pieces |
1 lemon |
6 ounces torn fresh spinach leaves (about 8 cups) or 6 ounces fresh kale (about 8 cups) |
3/4 teaspoon cumin |
3/4 teaspoon thyme |
1/4 teaspoon cayenne pepper (optional) |
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 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. 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. Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
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