Ingredients
Scale
- 2 tsp olive oil
- 3 cloves of garlic, minced
- 2 quarts low-sodium vegetable broth
- 1 cup lentils, rinsed
- 1/2 lb. red skin potatoes, washed and chopped into small ½ inch cubes
- 3 cups fresh spinach leaves
- 1 whole lemon, juiced (about 3-4 Tbsp)
- 1 tsp lemon zest
- Salt if desired
Instructions
- In a large stock pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
- Add vegetable broth and lentils, and bring heat to up boiling. Add the diced potatoes, and reduce heat to simmer. Cover and continue to cook over low heat for 25-30 minutes.
- Add spinach, lemon juice, and lemon zest to broth mixture. Let cook for 3-4 minutes until leaves are wilted, and stir to incorporate into the stew.
- Salt to taste. Serve. Garnish with chopped fresh cilantro or basil, if desired.