Lentil Stew with Spinach and Potatoes
A Moroccan stew of lentils, red potatoes and torn spinach, seasoned with cumin and cayenne and simmered on the stove.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion 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.
- 2
Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, 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.).
- 3
Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
