Ingredients
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3 tablespoons olive oil
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1 tablespoon chopped garlic
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1 1/2 quarts chicken stock
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2 cups brown lentils
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1 lb red potatoes, cut into 1/2-inch dice
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1/4 cup lemon juice
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2 teaspoons chopped lemon zest
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12 ounces spinach leaves, picked and cleaned
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salt and pepper
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1/2 cup chopped of fresh mint
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1/2 cup chopped fresh parsley
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1/4 cup crumbled feta cheese
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1/4 cup chopped tomato
Instructions
- In a large pot heat oil over medium heat.
- Add the garlic, cook, stirring for 30 seconds.
- Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
- Reduce the heat, cover, and simmer for 10 minutes.
- Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
- Add the lemon juice, zest, and spinach.
- Simmer for 2 minutes or until the spinach wilts.
- Fold in the mint and parsley.
- Adjust the seasonings.
- Serve with crumbled feta.