Lentil Stew With A Mediterranean Twist

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 1/2 quarts chicken stock
• 2 cups brown lentils
• 1 lb red potatoes
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 12 ounces spinach leaves (picked and cleaned, frozen is okay as an alternative)
• 1/2 cup chopped mint leaf
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• salt and pepper

Recipe

• 1 cut/dice the red skin potatoes into approx 1/2-inch-ish cubes, with skin still on. i generally use smaller golfball-to-racquetball sized potatoes. grate the zest from 2 small -to-medium lemons into a dish, and then juice the lemons, a little extra juice/zest (beyond wht the recipe calls for) is okay.
• 2 in a large pot heat olive oil over medium heat. add the garlic, stirring for 30 seconds over medium heat. add the chicken stock and the lentils, and bring to a boil.
• 3 reduce heat, cover, and simmer for at least 10 minutes.
• 4 add the potatoes, cook uncovered for 20 minutes, stirring occasionally.
• 5 sample the lentils, checking every few minutes for soft smooth texture, replace cover and simmer till the lentil texture is as soft as you prefer.
• 6 add the lemon juice, zest, and spinach. simmer for 3-5 minutes or until the spinach wilts. fold in the mint and parsley. adjust the seasonings (salt & pepper to taste).
• 7 serve with crumbled feta.
• 8 notes: 1/4 cup chopped tomatoes can also be added with the lentils & chicken stock at the first stage - i like it better without the tomatoes, but i thought i'd note that variation if you are tomato-inclined.