astray recipes: Lentil stew

Categories: Emeril
Yield: 4 servings

Measure	Ingredient
3 tablespoons	Olive oil
1 tablespoon	Chopped garlic
1½ quart	Chicken stock
2 cups	Brown lentils
¼ cup	Chopped tomatoes
1 pounds	Red skin potatoes, cut into inch dice
¼ cup	Lemon juice
2 teaspoons	Chopped lemon zest
12 ounces	Spinach leaves, picked and
	Cleaned
	Salt and pepper
½ cup	Chopped mint
½ cup	Chopped parsley
¼ cup	Crumbled feta cheese

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 servings

ESSENCE OF EMERIL SHOW #EE2198

lentil stew