Lentil Stew

[Guest guest]

Here's a recipe I got off the Food TV website with a few changes. It is

very good. Makes a large quantity but is good leftover.

 

Lentil Stew

 

3 tablespoons olive oil

1 tablespoon chopped garlic

1 1/2 quarts not chicken stock (or vegetable stock)

2 cups brown lentils

14 oz can diced tomatoes

1/2 pound red skin potatoes, cut into 1/2-inch dice

½ pound sweet potatoes, cut into ½-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

¼ cup chopped oregano

1/4 cup crumbled feta cheese

 

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.

 

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes