Ingredients
2
large garlic cloves, chopped
3
cups canned vegetable broth
1
cup lentils, rinsed, picked over
8
ounces red-skinned potatoes, cut into 1/2-inch pieces
6
ounces torn fresh spinach leaves (about 8 cups)
1/4
cup chopped fresh mint
Crumbled feta cheese (optional)
Directions
1.
Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
2.
Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
3.
Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
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