Emeril'S Lentil Stew

• 3 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 1/2 quarts chicken stock
• 2 cups brown lentils
• 1/4 cup chopped tomato
• 1 lb red potatoes, cut into 1/2-inch dice
• 1/4 cup lemon juice
• 2 teaspoons chopped lemon zest
• 12 ounces spinach leaves, picked and cleaned
• salt and pepper
• 1/2 cup chopped of fresh mint
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

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

olive oil, garlic, chicken stock, brown lentils, tomato, red potatoes, lemon juice, lemon zest, spinach, salt, mint, parsley, feta cheese

Taken from www.food.com/recipe/emerils-lentil-stew-289169 (may not work)