Lentil Stew with Spinach and Potatoes - Growing Communities South

Ingredients

• 2 tablespoon olive oil
• 2 cloves garlic chopped
• 700 ml vegetable broth
• 200 g lentils rinsed and picked over
• 150 g potatoes cut into 1/2 inch pieces
• 1 lemon
• 170 g spinach leaves torn
• ¼ teaspoon cayenne pepper
• ¼ cup fresh mint chopped
• 60 g feta cheese crumbled