Lentil stew

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


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