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From Dr. Preston Maring
This is one of those "plant strong" stews that is totally tasty and satisfying.
Ingredients
 olive oil1 tbsp
 garlic2 cloves
chopped
 yellow onion
one small
 canned vegetable broth4 cups
low-sodium
 lentils1 1/3 cups
rinse and picked over
 red-skinned potatoes10 oz
cut into 1/2-inch pieces
 carrots3 whole
diced
 fresh spinach leaves8 oz
 cumin1 tsp
 ground coriander1 tsp
 cayenne pepper 1/4 tsp
 lemon zest1 tsp
 lemon juice
half a lemon's worth
 salt
to taste
 freshly ground pepper
to taste
 fresh mint 1/4 cup
chopped
 parsley 1/4 cup
chopped

cookware

soup pot
1
Warm the olive oil and sauté the garlic and onion in a soup pot for a few minutes.
2
Add the vegetable broth and lentils. Bring to a boil then simmer covered, about 10 minutes.
3
Add the potatoes and carrots. Simmer another fifteen minutes.
4
Add the spinach, cumin, coriander, cayenne, lemon zest, and lemon juice. Simmer until the spinach is wilted and the lentils are tender.
5
Season to taste with salt and pepper. Stir in fresh mint and parsley and serve.