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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lentil Stew with Spinach and Potatoes Recipe

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This recipe for Lentil Stew with Spinach and Potatoes is from Melissa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2T olive oil
3 cups vegetable broth
8 oz red potatoes, cut into 2 inch pieces
2 carrots, diced
2 cloves garlic, chopped
1 lemon
1 cup lentils, rinsed
6 oz baby spinach leaves
1/4 t cayenne pepper
1/4 cup fresh cilantro, chopped
4-6 oz crumbled feta cheese
Directions:
Directions:
Heat olive oil in heavy saucepan over medium heat. Add garlic and carrot and stir for 30 seconds. Add broth and lentils, bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Add potatoes and cook, uncovered, until potatoes and lentils are tender, stirring occasionally, 15 minutes or so.

Add approximately 2 T lemon juice and spinach to stew. Cover and simmer until spinach wilts, about 2 minutes. Mix in cilantro, add salt and pepper to taste.

Serve sprinkled with the feta cheese.

 

 

 

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