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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    13 Reviews
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    Yum!!
    Wonderful!! Works for my vegan son and us!! a favorite
    If I could give this 18 stars I would. This is my go-to lentil soup recipe for the past 4 years. I am so shocked that it's only gotten 10 ratings and 4 stars. It is SO amazing! I make it for friends all the time who happily request it as well. I'm going to make a big pot of it right now with all this dreary NE weather outside...
    I actually followed the recipe! Had all the ingredients on hand. I did have to substitute russet potatoes for the red but that was no big. Love the feta and mint with the lentils. A dollop of yogurt on top might pretty it up a bit.
    I am just finishing cooking this stew up. Just from taste testing, it is out-of-control good, with really rich but light flavors. I used 1 small yellow onion, and vegetable broth to make it vegan. It is also so good for you!
    I love lentil soup, but was looking for something different. This was great. I wondered about the seasoning, but my family loved the mint. Great and easy
    I cooked a double batch of this stew to last me for lunch throughout the week. It kept tasting better and better as the week went on, with all of the flavors coming out more and the lentils thickening it up a bit. Yum!
    The recipe wasn't bad, it just wasn't the flavor I was looking for. If you want a more traditional tasting lentil soup, find a different recipe.
    This stew was fabulous. I changed it up a little by adding kake instead of spinach leaves and omitting the mint completely. Delicious!! Will make again and again!!!
    I loved this recipe. My family liked it but they weren't jumping up and down. I used less lemon and then used some lemon mint from my garden as well as regular mint. I will make this again!
    I host a monthly soup night for friends and made this recipe last night. It was a huge hit! The only change was that I used homemade roasted veggie stock in place of the chicken stock so that it would be a vegetarian soup. I will begin working this into the rotation.
    I thought this was really good but the lemon taste was too strong. Next time I will cut the amount of lemon juice and lemon zest in half.
    My Mom is a fan of Emeril, and if recipe is followed to the letter, you will not be disappointed.
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