| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lg |
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 |
ts |
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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