Lentil Stew with Spinach and Potatoes
from Bon Appétit | May 1995
Yield: 2 Servings; Can Be Doubled
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad.
Ingredients:
2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups) or kale
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Directions:
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.
Note: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving. This makes a good Sabbath meal!
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Topic: Lentil Stew with Spinach (or Kale) and Potatoes (Read 4398 times)
