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 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.
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|Serving Size: 1 Serving (1465g)|
|Recipe Makes: 1|
|Calories from Fat: 83 (14%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 2982mg||103 %|
|Potassium 3077.4mg||81 %|
|Total Carbohydrate 111.5g||33 %|
|Dietary Fiber 32.1g||128 %|
|Sugars, other 79.5g|
|Protein 31.7g||45 %|
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Calories per serving: 592
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