Recipe
Lentil Stew with Spinach and Potatoes
Time: About 30 minutes
Yield: 2 servings (easily scaled)
| 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 ½-inch pieces |
1 lemon 6 ounces torn fresh spinach leaves (about 8 cups) ¼ teaspoon cayenne pepper ¼ cup chopped fresh mint Crumbled feta cheese (optional) |
Heat olive oil in a 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 for 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.
Notes
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.
Adapted from Bon Appetit, May 1995