Lentil Stew

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings

Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 1/2 quarts chicken stock
  • 2 cups brown lentils
  • 1/4 cup chopped tomatoes
  • 1 pound red skin potatoes, cut into 1/2-inch dice
  • 1/4 cup lemon juice
  • 2 teaspoons chopped lemon zest
  • 12 ounces spinach leaves, picked and cleaned
  • Salt and pepper
  • 1/2 cup chopped mint
  • 1/2 cup chopped parsley
  • 1/4 cup crumbled feta cheese
Directions

In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings. Serve with crumbled feta.


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