| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | May 1995 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Garlic cloves, chopped | |
| 3 | c | Canned vegetable broth |
| 1 | c | Lentils, rinsed picked over |
| 8 | oz | Red-skinned potatoes, cut |
| into 1/2-inch | ||
| pieces | ||
| 1 | Lemon | |
| 6 | oz | Torn fresh spinach leaves |
| about 8 cups | ||
| 1/4 | t | Cayenne pepper |
| 1/4 | c | Chopped fresh mint |
| Crumbled feta cheese | ||
| optional |
INSTRUCTIONS
Heat olive oil in heavy large saucepan over medium heat. Add garlic 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 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. 2 Servings; Can Be Doubled. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 920 Calories (kcal); 29g Total Fat; (27% calories from fat); 56g Protein; 120g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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