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Рецепт Lentil Stew With Spinach And Potatoes
by Global Cookbook

Lentil Stew With Spinach And Potatoes
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Ингредиенты

  • 2 Tbsp. Extra virgin olive oil
  • 2 lrg Garlic cloves, minced
  • 3 c. Canned vegetable broth
  • 1 c. Lentils, rinsed, picked over
  • 8 ounce Red-skinned potatoes, cut into 1/2-inch pcs
  • 1 x Lemon
  • 6 ounce Torn fresh spinach leaves, (about 8 c.)
  • 1/4 tsp Cayenne pepper
  • 1/4 c. Minced fresh mint Crumbled feta cheese, (optional)

Инструкции

  1. Heat extra virgin olive oil in heavy large saucepan over medium heat. Add in garlic and stir 30 seconds. Add in vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 min. Add in potatoes; cook uncovered till potatoes and lentils are tender, stirring occasionally, about 15 min.
  2. Meanwhile, grate 1/2 tsp. peel from lemon; squeeze sufficient juice from lemon to measure 2 Tbsp.. Add in lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew till spinach wilts and is cooked through, about 2 min. Fold in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over low heat before serving.)
  3. Spoon stew into large soup bowls. Sprinkle feta cheese over, if you like.
  4. 2 Servings; Can Be Doubled.