Recipe by blucoat
This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too.
Top Review by kelly.lawver
I agree with Mix-a-lot, this needed a little water at the end of cooking to keep it at the right consistency. I made it in the morning and reheated it for dinner and it was delicious. Also took leftovers for lunch the following day and it warmed up great (everyone was stopping by my desk to see what smelled so good)!
- 2 tablespoons olive oil
- 2 large garlic cloves, chopped
- 1⁄2 medium onion, chopped (optional)
- 3 cups canned vegetable broth
- 1 cup lentils, rinsed, picked over
- 8 ounces red potatoes, cut into 1/2-inch pieces
- 1 lemon
- 6 ounces torn fresh spinach leaves (about 8 cups) or 6 ounces fresh kale (about 8 cups)
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon thyme
- 1⁄4 teaspoon cayenne pepper (optional)
- 1⁄4 cup chopped of fresh mint
- crumbled feta cheese (optional)
Directions See How It's Made
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.