Good winter warm-up stew for Vegans & their Friends

LEMONY LENTIL-SPINACH STEW
serves 4*Vegan

2 tsp. olive oil
2 cloves garlic, minced
3 cups low sodium vegetable broth
1 cup brown lentils
3 medium red-skinned potatoes, cut into 1/2 in 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. Add garlic, and cook for 30 seconds. Add broth and lentils, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Add potatoes, and cook 15 minutes, or until lentils are tender.

2. Add spinach, lemon juice, lemon zest and cayenne pepper. Cover, and simmer two minutes, or until spinach wilts. Stir in mint. Season to taste with salt and pepper.

Per serving: 276 calories, 18 g protein, 3.5 g total fat (0.5 g saturated fat), 46 g carbs, 0 mg cholesterol, 456 mg sodium, 20 g fiber, 6 g sugars.
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Recipe provided by Kathy Farrell-Kingsley in the quick Veglite section of the October 2005 issue of the Vegetarian Times magazine.

I love this recipe. It is spicy but not too hot and the spinach, lemon, and mint flavors really soak into the lentils and play well off each other. There is nothing not to love in this low-fat, high-fiber dish. It's super easy to make, keeps well in the fridge, reheats great at work, and is VEGAN. Try it.