Herbed Lentil Stew
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes 1-1/2 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups red lentils 3 cups water 2 tbsps vegetable oil
1 large onion, sliced 2 garlic cloves, minced 2 tbsps chopped fresh cilantro
1 pound spinach, trimmed and chopped 2 potatoes, peeled juice of 1 lemon
1/2 tsp salt 1/4 tsp cayenne pepper



1 Wash the lentils and pick them over to remove any small stones or other impurities. Put the lentils in a pan and add water. Bring to a boil over high heat, then reduce the heat, cover the pan, and cook for 20 minutes.
2 Heat the oil in a 2-quart heatproof casserole or Dutch oven. Add the onion and cook over medium heat until the onion is transparent-about 5 minutes.
3 Add the garlic and cilantro, and cook 5 minutes more. Add the spinach and cook for another 5 minutes more. Add the spianch and cook for another 5 minutes, stirring constantly.
4 Add the potatoes and lentils with their cooking liquid to the pan. Bring to a boil over a high heat, then reduce the heat, cover the pan, and simmer for 1 hour, or until thick. Add the lemon juice, salt, and black pepper just before serving.

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