| 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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