Lemony Lentil Spinach Stew

I’ve posted this before but it’s worth repeating 🙂
A great post-yoga meal! I serve with a fresh green salad and homemade bread.

Lemony Lentil-Spinach Stew
Serves 4

Don’t skimp on the mint!

2 teaspoons olive oil
2 cloves, garlic, minced
3 cups of low sodium vegetable or chicken broth
1 cup of brown lentils, picked over and rinsed
3 medium red skinned potatoes, cut into 1/2 inch dice about 1/2 lb
6 oz baby spinach leaves
2 tablespoons of lemon juice
½ teaspoon of lemon zest
¼ teaspoon of cayenne pepper
¼ cup of chopped mint

1. Heat oil in saucepan over medium heat. Add garlic, and cook 30 seconds. Add broth and lentils, and bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes and cook 15 minutes, or until lentils are tender.
2. Add spinach, lemon juice, lemon zest, cayenne pepper. Cover and simmer 2 minutes, or until spinach wilts. Stir in mint. Season to taste with salt and pepper.

Per serving 276 calories, 18 g of protein, 3.5 g total fat, 46 g carb, 0 cholesterol, 450 mg sod, 20 g fiber, 6 g sugar.

Source: Vegetarian Times


One Response to “Lemony Lentil Spinach Stew”

  1. Lee Ryan Says:

    Looks good!

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