Lentils With Spinach, Potatoes & Mint

• 2 Tablespoons olive oil
• 4 cloves garlic, chopped
• 3 (14-1/2 ounce) cans vegetable broth
• 16-ounce bag lentils
• 1 pound potatoes, peeled & cut into 1/2" pieces
• 10-ounce bag fresh baby spinach
• 1/2 cup chopped fresh mint
• Juice and zest of 1 lemon
• 1/4 teaspoon ground red pepper
• Salt and pepper to taste

1. 1. Heat olive oil in a large saucepan over medium-high heat; add garlic. Cook, stirring, until fragrant, about 30 seconds.
2. 2. Add broth and lentils; heat to a boil. Reduce heat; cover. Cook 8 minutes.
3. 3. Add potatoes; cook uncovered, stirring occasionally, until potatoes and lentils are just tender, about 18 minutes.
4. 4. Stir spinach into the hot mixture until wilted, about 1 minute.
5. 5. Stir in the mint, lemon juice, zest and red pepper. Taste for seasoning; stir in salt and pepper to taste.

olive oil, garlic, vegetable broth, lentils, potatoes, baby spinach, fresh mint, lemon, ground red pepper, salt

Taken from www.epicurious.com/recipes/member/views/lentils-with-spinach-potatoes-mint-1212169 (may not work)