Lemony Lentil Spinach Stew
Ingredients
- 2 tsp. olive oil
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup brown lentils, picked over and rinsed
- 3 medium red-skinned potatoes, cut into 1/2-inch dice (about 1/2 lb.)
- 6 oz. baby spinach leaves
- 2 Tbs. lemon juice
- 1/2 tsp. lemon zest
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh mint
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