Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 50
US/Metric: [convert to metric]
Ingredients
Preparation
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.
