Title: Lentil Stew with Spinach And Potatoes
Categories: May 1995
Yield: 1 servings

2 tb Olive oil
2 lg Garlic cloves; chopped
3 c Canned vegetable broth
1 c Lentils; rinsed, picked over
8 oz Red-skinned potatoes; cut
-into 1/2-inch
; pieces
1 Lemon
6 oz Torn fresh spinach leaves;
-(about 8 cups)
1/4 ts Cayenne pepper
1/4 c Chopped fresh mint
Crumbled feta cheese;
-(optional)

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.