NYP-Nutrition-NYPBeHealthy Recipes-Lentil Stew with Spinach and Potatoes
Lentil stew with spinach and potatoes—a nutritious and comforting recipe from NewYork-Presbyterian. Try it today!
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Ingredients
- 4 tablespoons olive oil
- 4 large garlic cloves, chopped
- 6 cups low sodium vegetable broth
- 2 cups 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
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