Quick, cheap, easy to prepare, good for you, this lentil stew is a pleaser. Oh, and did I mention it tastes great too? I adapted it from Epicurious (http://www.epicurious.com) which is worth a virtual visit. Feel free to be creative and consider additional changes, including those suggested below.
I chose not to cook this in the crock pot, because I was concerned about it turning to mush. And besides, it takes so little time (total time required is under a half hour). I cooked it Sunday night and refrigerated it. Then dinner was ready after a brief microwaving, after a long day of talking about food and eating!
Lemony Lentil Stew With Spinach and Potatoes
(serves 2-3 but can easily by doubled or tripled)
2 Tblsps. Olive oil
2 large garlic cloves, chopped
3 cups reduced sodium vegetable stock
1 cup dry lentils, uncooked, rinsed and picked over (brown give a heartier flavor, but any will work)
2 small or 1 very large red potato, skin on, cut into chunks
1 ½ lemon
7 oz baby spinach (or close to that amount)
¼ tsp cayenne pepper
¼ cup fresh mint
1 tsp cumin
1 tsp thyme
feta cheese, crumbled on top
Also consider adding:
CarrotsZaatar (a mideastern blend of spices available in the international aisle of supermarkets or in specialty stores)
Onions
Up to 5 cups of stock if you prefer a soup versus a stew
Preparation
Heat oil in large saucepan over medium heat.
Add garlic and stir for 30 seconds.
Add vegetable broth and lentils and brink to a boil.
Reduce heat, cover, and simmer 10 minutes.
Add potatoes and cook uncovered until potatoes and lentils are tender, stirring occasionally (about 15 or so minutes, longer for yellow lentils).
Meanwhile, grate ½ tsp. lemon peel and squeeze 3 Tbsps. lemon juice (more if desired). Add to stew, along with spices and spinach.
Cover and simmer until spinach wilts and is cooked through, about 2 minutes.
Add mint and stir.
Top with feta if desired. Then season with salt and pepper.
Serve with a hearty whole grain bread. A scoop of plain yogurt could work in place of the feta, if desired.
Enjoy!
Hi there,
ReplyDeleteI spent the last couple of days catching up on your past blog posts. I have loved reading your wise words, even if I can't put them into practice yet.
As you advised, I went to the store with my husband this weekend to buy some Boost. I was hesitant, but my husband put it in the cart and reassured me that it was a good choice. I didn't realize it would be this hard to finish one. I have been slowly sipping at it over the past two days and still haven't finished it.
I hope to have health insurance in a few months (my husband just started a new job). Hopefully, then, I can connect with a dietitian.
Thank you for everything!
-Emily
Hopefully you'll find this blog valuable as an additional support, even as you are under the care of a dietitian! Thanks for reading!
ReplyDeleteLooks delicious! I make a similar one with kaffir lime leaves and thai spices. Will give this one a go (but I will no doubt substitute pumpkin for potato) - we'll see how it turns out :-)
ReplyDeleteI cooked it tonight - and it's yummy (and really easy too). My attempt it up on my blog tonight if anyone wants to have a look!
ReplyDeleteThanks for posting it! I would never have thought of pumpkin instead of potato!
ReplyDelete