LENTIL STEW

I can't remember where I first found this recipe, but I transcribed it into a small notebook that I carried around with me in1995-96.  Just out of college, this meal was a step up from my dinners consisting of mainly of egg noodles and butter.  I recall preparing this for friends in the little galley kitchen of my first Chicago apartment on Hermitage Avenue.   Living alone for the first time and having people over for dinner made me feel like an official grown-up.  Inexpensive and filling...tastes like independence!

"LENTIL STEW
2 Tbs olive oil
2 large garlic cloves, chopped
3 cups veggie broth
1 cup dry lentils, rinsed
8 oz red skinned potatoes cut into 1/2" pieces
1 lemon
6oz torn fresh spinach (8 cups)
1/4 teasp cayenne 
1/4 cup fresh mint
salt and pepper.
feta cheese


Heat olive oil over medium. Add garlic and stir 30 seconds. Add veggie broth and lentils; boil. Reduce heat.  Cover and simmer for 10 mins. Add potatoes - cook uncovered until potatoes and lentils are tender, stirring occasionally about 15 mins.  Add cayenne, spinach, mint and generous squeeze of lemon juice. Cover and simmer until spinach is wilted and tender. Salt and pepper to taste.  (While seasoning, account for the salt content the feta cheese will add). Serve hot with feta cheese crumbled on top."

Nowadays, I'd be tempted to throw in a little curry or cumin with the cayenne.

Source: Corinne Marrinan
Date:  1995-96
Location: Chicago. IL