Lentil Stew With a Mediterranean Twist

Ingredients

• 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

Directions

1. 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. 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. 3

   Reduce heat, cover, and simmer for at least 10 minutes.

4. 4

   Add the potatoes, cook uncovered for 20 minutes, stirring occasionally.

5. 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. 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. 7

   Serve with crumbled feta.

8. 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.