Lentil Stew with Spinach and Potatoes

This is a hearty one-pot meal, a modified Bon Appetit magazine recipe.

4 servings

2 tablespoons olive oil

½ large onion, chopped
2 large garlic cloves, chopped
4 cups canned vegetable broth (may need a little more, depending on desired thickness)
1 large carrot, chopped

1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Heat olive oil in heavy large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.  Add garlic and stir another 30 seconds. Add vegetable broth, carrot and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 25 minutes.

Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before serving.)  Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.