Lentil Stew With Spinach And Potatoes Recipe

Name: Lentil Stew With Spinach And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 of fresh mint; crumbled feta cheese (optional)

Servings: persons

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 of fresh mint
crumbled feta cheese (optional)

1
Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
2
Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, 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. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
3
Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

277

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 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large garlic cloves, chopped, 1/2 medium onion, chopped (optional), 3 cups canned vegetable broth, and more.

Yes, Lentil Stew With Spinach And Potatoes 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.

Lentil Stew With Spinach And Potatoes

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