Lentil Stew with Spinach and Potatoes
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)
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh mint
- Crumbled feta cheese (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments