The Recipe

Lentil Stew With Spinach and Potatoes

Name: Lentil Stew With Spinach and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 (227 g)
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)

COOK TIME : 30 minutesPREP TIME : 15 minutes

From Food.com

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Ingredients

DESCRIPTION

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)