You will love the subtle unique blend of favors surrounding these “super food” lentils. Notice how much the stew thickens and the flavors blend after it cools off for 30 minutes. More broth can easily be added to change it from stew to soup. It’s hard to beat lentils when it comes to fiber, and their protein level is amazing as well. You can also read about how great they are for the bones in this past Weekly Special. For meat lovers, this is a perfect stew to add chunks of cooked sausage.
Ingredients:
4 garlic clove(s)
6 cup(s) chicken broth
2 cup(s) brown lentils -- rinsed and picked through
6 red potato(es) -- medium sized
6 cup(s) baby spinach leaves -- chopped 1" pieces
2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp cayenne pepper -- or red pepper flakes
1/2 cup(s) fresh mint leaves -- loosely packed, chopped
Directions
Prep Work: Cut potatoes 1/2"cubes. Peel garlic.
1. Heat enough olive oil in bottom of soup pot to saute garlic. After 30 seconds add broth and lentils. Bring to a boil, cover, and reduce heat to simmer for 10 min.
2. Add potatoes and cook 25 min. more, or until lentils are completely soft.
3. Add spinach, lemon juice and zest and pepper to broth, cover, and cook 2 more minutes to wilt spinach. Stir in mint leaves. Salt and pepper to taste.
(adapted from vegetariantimes.com “Lemony-Lentil and Spinach Stew”)
