Lentil Stew with Spinach and Potatoes.
I just have to cook this again and share the recipe. I've tried it, tasted it and now I am craving for it. No excuses not to because first, I have left over Feta Cheese which is close to expiration. Second, I have excess Lentils lest I forget. Third, I already bought the ingredients this morning.
This recipe is amazingly refreshing. The combination of Feta Cheese and lemon made this dish a standout. What's good about this is that it can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.
Lentil Stew with Spinach and Potatoes
2 tbsp olive oil
2 large garlic cloves, chopped
3 cups vegetable broth
1 cup lentils
225 grams baby potatoes, cut into half
1/2 tsp. lemon zest
2 tbsp. lemon juice
170 grams (about 8 cups) fresh Spinach, cut into pieces
1/4 tsp cayenne pepper
1/4 cup fresh mint, chopped
crumbled feta cheese, optional
Heat olive oil in a pot over medium heat. Add garlic and stir until fragrant. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer for 10 minutes. Add potatoes; cook uncovered until lentils and potatoes are tender, stirring occasionally, about 15 minutes.
Add lemon zest, lemon juice, Spinach and cayenne pepper to stew. Cover and simmer stew until Spinach is wilted and is cooked through. Mix in mint. Season with salt and pepper to taste.
Spoon stew into a bowl, top with crumbled feta cheese, if desired.