Lemony Lentil Stew with Spinach and Potatoes

[Guest guest]

* Exported from MasterCook *

 

Lemony Lentil Stew with Spinach and Potatoes

 

Recipe By :Brooke Dojny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups brown or green lentils -- rinsed and picked over

4 cups vegetable broth

3 tablespoons olive oil

1 cup sliced onions

3 large garlic cloves -- chopped

1/4 teaspoon cayenne

1 package frozen spinach -- (10-ounce) or 1 pound fresh spinach

1 1/2 pounds red-skinned potatoes -- (2 to 3 large potatoes)

unpeeled, sliced 1/4 inch thick

1 teaspoon grated lemon zest

1/3 cup lemon juice

1/2 cup chopped fresh mint

Salt

Freshly ground black pepper

 

Based on a Lebanese lentil recipe, this savory meatless stew is enlivened with

the sunny flavors of lemon and fresh mint. Serve it with plenty of crusty

peasant bread for swabbing up every last trace of garlicky juice.

 

1) in a large saucepan, combine the lentils, broth, and 1 cup of water, Bring to

a boil, reduce the heat to low, and simmer covered until the lentils are almost

tender, about 20 minutes. (If using green lentils, cook 10 minutes longer.) 2)

In another large saucepan or deep, covered skillet, heat the olive oil over

medium heat. Add the onions and cook, stirring frequently, until they begin to

soften, about 4 minutes. Add the garlic and cayenne and cook, stirring, for 1

minute. Add the lentils and their liquid along with the spinach and potatoes.

Cook covered over medium-low heat, giving an occasional gentle stir to break up

the frozen spinach, until the potatoes and lentils are tender, about 20 minutes.

The consistency should be stewlike. If too much liquid has been absorbed, add a

bit more liquid. 3) Stir in the lemon zest, lemon juice, and mint and season the

stew with salt and pepper to taste. Serve in shallow soup bowls.

 

 

Source:

" Full of Beans "

Copyright:

" 1996 Brooke Dojny "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 286 Calories; 14g Fat (43.3% calories

from fat); 8g Protein; 34g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol;

1660mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0