Lemony Lentil-Spinach Stew Recipe

Name: Lemony Lentil-Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil; 2 cloves garlic, minced; 3 cups low-sodium vegetable broth; 1 cup brown lentils, picked over and rinsed; 3 medium red-skinned potatoes, cut into 1/2-inch dice (about 1/2 lb.); 6 oz. baby spinach leaves; 2 Tbs. lemon juice; 1/2 tsp. lemon zest; 1/4 tsp. cayenne pepper; 1/4 cup chopped fresh mint

Servings: persons

2 tsp. olive oil
2 cloves garlic, minced
3 cups low-sodium vegetable broth
1 cup brown lentils, picked over and rinsed
3 medium red-skinned potatoes, cut into 1/2-inch dice (about 1/2 lb.)
6 oz. baby spinach leaves
2 Tbs. lemon juice
1/2 tsp. lemon zest
1/4 tsp. cayenne pepper
1/4 cup chopped fresh mint

1
Heat oil in saucepan over medium heat.
2
Add garlic, and cook 30 seconds.
3
Add broth and lentils, and bring to a boil.
4
Reduce heat, cover, and simmer 10 minutes.
5
Add potatoes, and cook 15 minutes, or until lentils are tender.
6
Add spinach, lemon juice, lemon zest, and cayenne pepper.
7
Cover, and simmer 2 minutes, or until spinach wilts.
8
Stir in mint.
9
Season to taste with salt and pepper.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tsp. olive oil, 2 cloves garlic, minced, 3 cups low-sodium vegetable broth, 1 cup brown lentils, picked over and rinsed, and more.

Yes, Lemony Lentil-Spinach Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Lentil-Spinach Stew

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