Lemony Lentil-Spinach Stew

• 2 tsp. olive oil
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup brown lentils, picked over and rinsed
• 3 medium red-skinned potatoes, cut into 1/2-inch dice (about 1/2 lb.)
• 6 oz. baby spinach leaves
• 2 Tbs. lemon juice
• 1/2 tsp. lemon zest
• 1/4 tsp. cayenne pepper
• 1/4 cup chopped fresh mint

1. Heat oil in saucepan over medium heat.
2. Add garlic, and cook 30 seconds.
3. Add broth and lentils, and bring to a boil.
4. Reduce heat, cover, and simmer 10 minutes.
5. Add potatoes, and cook 15 minutes, or until lentils are tender.
6. Add spinach, lemon juice, lemon zest, and cayenne pepper.
7. Cover, and simmer 2 minutes, or until spinach wilts.
8. Stir in mint.
9. Season to taste with salt and pepper.

olive oil, garlic, lowsodium, brown lentils, potatoes, baby spinach leaves, lemon juice, lemon zest, cayenne pepper, fresh mint

Taken from www.vegetariantimes.com/recipe/lemony-lentil-spinach-stew/ (may not work)