NYP-Nutrition-NYPBeHealthy Recipes-Lentil Stew with Spinach and Potatoes | NYP

Ingredients

• 4 tablespoons olive oil
• 4 large garlic cloves, chopped
• 6 cups low sodium vegetable broth
• 2 cup lentils, rinsed, picked over
• 1 pound small red-skinned potatoes, cut into bite sized pieces
• 1 bay leaf
• 2 lemons, zested and juiced
• 4 giant handfuls baby spinach
• ¼ teaspoon cayenne pepper
• ¼ cup chopped fresh mint
• Crumbled feta cheese (optional)
• Olive oil to drizzle