Lentil Stew

Ingredients

• 3 T. olive oil
• 1 T. chopped garlic
• 1.5 quarts pareve broth (chicken or vegetable flavor)
• 2 cups dry lentils
• 1/2 cup chopped tomatoes
• 1 pound red potatoes, peeled and cut into 1/2 inch pieces
• 1/4 cup lemon juice
• zest of two lemons
• 12 ounces fresh spinach leaves, cleaned and roughly broken up
• salt and pepper to taste
• 1/2 cup chopped fresh mint
• 1/4 to 1/2 cups crumbled feta cheese
• 1/2 cup chopped fresh parsley