Lentil Stew with Spinach, Potatoes and Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp olive oil2 large garlic cloves, chopped1 large onion, chopped2 c. green lentils, rinsed and picked over6 cups good-quality vegetable broth1 lb red skinned potatoes, cut into 1/2 in. cubes1 lemon1/2 lb fresh spinach (about 8 cups), well washed1/4-1/2 tsp cayenne peppersalt and black pepper to tastecrumbled feta cheese (optional)
Heat olive oil in a large soup pot over medium heat. Add garlic and onion and cook until onion is translucent. Add vegetable broth and lentils; bring to a boil.
Reduce heat and cover, simmer for 20 minutes. Remove lid, add potatoes and cook uncovered until potatoes and lentils are soft, another 15-20 minutes.
Meanwhile, zest lemon peel and cut up the spinach and mint. Squeeze as much juice from the lemon as possible, ideally 2 tbsp.
Take stew off the heat and add lemon zest, juice and spinach. Stir and allow to sit until spinach wilts. Add salt and peppers.
Serve, topping generously with mint, and if desired, feta.
Serving Size: 6 servings, a little over a cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user SEEKINGSAMADHI.
Reduce heat and cover, simmer for 20 minutes. Remove lid, add potatoes and cook uncovered until potatoes and lentils are soft, another 15-20 minutes.
Meanwhile, zest lemon peel and cut up the spinach and mint. Squeeze as much juice from the lemon as possible, ideally 2 tbsp.
Take stew off the heat and add lemon zest, juice and spinach. Stir and allow to sit until spinach wilts. Add salt and peppers.
Serve, topping generously with mint, and if desired, feta.
Serving Size: 6 servings, a little over a cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user SEEKINGSAMADHI.
Nutritional Info Amount Per Serving
- Calories: 301.4
- Total Fat: 7.2 g
- Cholesterol: 8.4 mg
- Sodium: 1,096.4 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 6.6 g
- Protein: 12.0 g