Lentil Stew with Spinach, Potatoes and Feta

2 Tbsp olive oil
2 large garlic cloves, chopped
1 large onion, chopped
2 c. green lentils, rinsed and picked over
6 cups good-quality vegetable broth
1 lb red skinned potatoes, cut into 1/2 in. cubes
1 lemon
1/2 lb fresh spinach (about 8 cups), well washed
1/4-1/2 tsp cayenne pepper
salt and black pepper to taste
crumbled feta cheese (optional)

Reheats well, but needs a bit of water added.

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.