Lentil Stew

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Chopped garlic
1 1/2		Chicken stock
2 cups	474ml	Brown lentils
1/4 cup	15g / 0.5oz	Chopped tomatoes
1 lb	454g / 16oz	Red skin potatoes - cut 1/2" dice
1/4 cup	59ml	Lemon juice
2 teaspoons	10ml	Chopped lemon zest
12 oz	340g	Spinach leaves - picked and cleaned
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Chopped mint
1/2 cup	73g / 2.6oz	Chopped parsley
1/4 cup	36g / 1.3oz	Crumbled feta cheese

Recipe 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2198 broadcast 08-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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