Lunch

Lentil Stew is for Lunch.

Lentil Stew takes 15 minutes to prepare.

Lentil Stew takes 35 minutes to cook.

Lentil Stew makes 4 servings.

The ingredients for Lentil Stew are:

3 tablespoons olive oil
1 tablespoon chopped garlic
1 1/2 quarts chicken stock
2 cups brown lentils
1/4 cup chopped tomatoes
1 pound red skin potatoes, cut into 1/2-inch dice
1/4 cup lemon juice
2 teaspoons chopped lemon zest
12 ounces spinach leaves, picked and cleaned
Salt and pepper
1/2 cup chopped mint
1/2 cup chopped parsley
1/4 cup crumbled feta cheese

Here is how you make Lentil Stew:

In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings. Serve with crumbled feta. Yield 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SARAHH.SF.

The nutritional information for Lentil Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 449.6

• Total Fat: 17.4 g
• Cholesterol: 25.5 mg
• Sodium: 812.9 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 13.9 g
• Protein: 20.9 g