Vegetarian

Lentil Stew with Spinach, Potatoes and Feta is for Soup.

Lentil Stew with Spinach, Potatoes and Feta takes 20 minutes to prepare.

Lentil Stew with Spinach, Potatoes and Feta takes 45 minutes to cook.

Lentil Stew with Spinach, Potatoes and Feta makes 6 servings.

The ingredients for Lentil Stew with Spinach, Potatoes and Feta are:

2 Tbsp olive oil
2 large garlic cloves, chopped
1 large onion, chopped
2 c. green lentils, rinsed and picked over
6 cups good-quality vegetable broth
1 lb red skinned potatoes, cut into 1/2 in. cubes
1 lemon
1/2 lb fresh spinach (about 8 cups), well washed
1/4-1/2 tsp cayenne pepper
salt and black pepper to taste
crumbled feta cheese (optional)

Here is how you make Lentil Stew with Spinach, Potatoes and Feta:

Heat olive oil in a large soup pot over medium heat. Add garlic and onion and cook until onion is translucent. Add vegetable broth and lentils; bring to a boil. Reduce heat and cover, simmer for 20 minutes. Remove lid, add potatoes and cook uncovered until potatoes and lentils are soft, another 15-20 minutes.Meanwhile, zest lemon peel and cut up the spinach and mint. Squeeze as much juice from the lemon as possible, ideally 2 tbsp. Take stew off the heat and add lemon zest, juice and spinach. Stir and allow to sit until spinach wilts. Add salt and peppers.Serve, topping generously with mint, and if desired, feta.Serving Size: 6 servings, a little over a cup each.Number of Servings: 6Recipe submitted by SparkPeople user SEEKINGSAMADHI.

The nutritional information for Lentil Stew with Spinach, Potatoes and Feta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.4

• Total Fat: 7.2 g
• Cholesterol: 8.4 mg
• Sodium: 1,096.4 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 6.6 g
• Protein: 12.0 g