Ingredients Jump to Instructions ↓

  1. 3 tablespoons Olive oil

  2. 1 tablespoon Chopped garlic

  3. 1 1/2 quart Chicken stock

  4. 2 cups Brown lentils

  5. cup Chopped tomatoes

  6. 1 pounds Red skin potatoes, cut into inch dice

  7. cup Lemon juice

  8. 2 teaspoons Chopped lemon zest

  9. 12 ounces Spinach leaves, picked and Cleaned Salt and pepper

  10. cup Chopped mint

  11. cup Chopped parsley

  12. cup Crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes , stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings.

  2. Serve with crumbled feta.

  3. Yield: 4 servings ESSENCE OF EMERIL SHOW #EE2198


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