[Bethie] Lentil Stew with Spinach and Potatoes

[Guest guest]

* Exported from MasterCook *

 

Lentil Stew with Spinach and Potatoes

 

Recipe By : Meals.com - Cooking Greek Style

Serving Size : 1 Preparation Time :0:48

Categories : Ethnic Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

3 garlic cloves -- peeled and minced

2 cups lentils, picked over -- rinsed

3 (14.5 oz.) cans vegetable broth

1/4 teaspoon ground nutmeg -- or to taste

10 red potatoes, scrubbed -- cut in quarters

1 package frozen spinach, thawed -- drained and chopped

1 lemon -- juiced

1/4 teaspoon cayenne pepper

1/2 cup fresh mint -- chopped

1/2 cup feta cheese -- crumbled

fresh fruit -- for accompaniment

 

Heat oil and garlic in a large saucepan over medium-high heat; sauté until

golden, about 3 minutes. Add lentils and stir to coat with oil and garlic;

sauté 3 minutes. Add broth and ground nutmeg; lower heat and simmer 10 minutes.

Add potatoes, cover and simmer until tender, stirring occasionally, about 15

more minutes. Add lemon juice, spinach and cayenne; cook to heat through, about

5 minutes. (*Add up to another 1/4 teaspoon more nutmeg at this point for a

slightly more intense flavor .) Garnish with mint and feta cheese. Serve

followed by fresh fruit.

 

Yields: 7 cups.

 

 

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NOTES : *This recipe comes from a special tribute on everything Greek by the

Meals.com site.

 

This recipe is brought to you via the courtesy of the Meals.com website.