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 |
| \N \N | Cleaned |
| \N \N | 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