Lentil Stew with Spinach and Potatoes

So good! Definitely double the lemon and mint, they really make this dish. I used blue sweet potatoes and lots more cayenne. Yum!

• julieannwalker

• London, UK

• 2/16/2017

Ohmigosh delicious!!! I did not use the cayenne and I added carrots and onions but otherwise made the recipe as listed, doubling the broth and lentils to serve more people. I actually cooked everything in the crockpot, except I threw in the spinach, mint, and lemon about 10 minutes before I was ready to serve it. This soup will definitely be in my regular rotation. Seriously amazing. Served it with some crumbled feta on top and roti on the side. YUM!!!

• pennock28

• Virginia

• 10/24/2016

This is delicious - big hit with my partner also. We will definitely be doing this again. Took me 35 minutes from start to finish to make including the clean up!

• Anonymous

• Sydney

• 5/15/2016

Excellent! Served with Shrimp Tikka & Mango Chutney from this site. A few changes made... sauteed 1/2 small onion before adding garlic, then added 2 tsp garam masala before adding liquid. Added 1/3 cup diced carrots with potatoes. Used cilantro instead of mint. Left out cayenne because garam masala added plenty of heat. Will add this to the regular rotation for a healthy, flavorful meal.

• sbpoll

• Houston

• 2/18/2016

Love Love Love this! So delicious, simple, fast--as written. It's so great because i have most of these ingredients on hand any given day.

• klkienast

• ND

• 12/29/2015

This recipe is absolutely delicious. I made it exactly as directed. I cooked the potatoes and lentils for a few minutes longer. It turned out fantastic!

• DrMama

• SLC, UT

• 10/25/2014

Absolutely love this recipe in all it's versions. I've made the recipe several times and each time I sub different greens for the spinach or sub squash or sweet potatoes for the potatoes. I've even added chopped apple and banana to cold leftovers for next day lunch. It's very versatile and always delicious.

• Just_Beginning

• Charlotte, NC

• 2/1/2014

This is SO GOOD. I followed the recipe except for a few changes: I used chicken stock because it's what I had. I used the juice of a whole lemon, which might've been more than 2 T. I wasn't sure if the 8 oz of potatoes was a measurement of weight or volume, but I ended up using about 1.25 cups. As others have mentioned, the lentils were a little firm, but not unpleasantly so. Next time I would cook them an additional 5 mins or so. The potatoes were perfectly tender. For meat-eaters, this would be amazing paired with grilled chicken and tzatziki sauce.

• elizabubbles

• San Jose, Ca

• 10/29/2012

Delicious flavors and healthy too! I didn't have quite enough mint on my plant, but it was great with only a couple of tablespoons. Crumbled leftover ricotta salata on top instead of feta. Yum! I don't think it needed too much extra in the way of broth--maybe only a half-cup or so unless you really want it soupy.

• leek

• seattle, wa

• 6/12/2012

This is really delicious. I added carrots and onions (because why not). I also happened to have a Morrocan spice mix in my cabinet that I had never used before, so I added about three teaspoons. I didn't happen to have cayenne pepper, so I used crushed red pepper. The result was so unbelievably good. I think the take away is that this recipe is very adaptable to alterations depending on what is available in your spice cupboard. Don't leave out the lemon. It really balances the other flavors out so as not to make it too earthy. This recipe is so good, especially for a healthy and inexpensive meal that provides plenty of leftovers.

• Anonymous

• Milwaukee

• 6/12/2012

I found this recipe looking for a use of cooked lentils. The ingredient & flavor combination is what I got from this recipe. Help from reviewers, specifically the advice to not hold back on the lemon or the mint, is what I needed to make a delicious dish. Experienced cooks will probably have good results but the the recipe itself is not a 4-forker. Red-skinned potatoes are about the fastest-cooking kind so be careful with substitutions. It has not been my experience that raw dry lentils will cook to tender in a 10-minute boil and a 15-minute uncovered simmer. Pre-soaked, yes. I wouldn't advise anyone to follow the preparation instructions 100% exactly as written; as usual it is best to incorporate your own judgement.

• Leslie_NYC

• New York, NY

• 4/15/2012

I found this recipe looking for a use of cooked lentils. The ingredient & flavor combination is what I got from this recipe. Help from reviewers, specifically the advice to 'be liberal' with the lemon and the mint, is what I needed to make a delicious dish. Experienced cooks will probably have good results but the the recipe itself is not a 4-forker. It's not been my experience that raw dry (not soaked) lentils will cook to tender in 15 minutes on a uncovered simmer. I wouldn't advise anyone to follow the preparation instructions 100% as written.

• Leslie_NYC

• New York, NY

• 4/15/2012

This was easy and delicious! Like several others, I added some extra veggies to stretch it out (sliced onions, carrots, celery), and several additional cups of stock. Didn't have any mint on hand, but added extra lemon juice and it really made this dish pop! Didn't even need the feta! Very hearty and got several meals from this. Will definitely make this a regular in the rotation!

• NYItalianChef

• Danville, VA

• 1/18/2012

Happened to have all the ingredients on hand, so tried this one. Not bad, and really liked how the lemon and mint brightened the flavors. Skipped the feta to keep it lower in fat/calories.

• gypsylthr

• Phoenix, AZ

• 12/22/2011

Fast, easy, EXCELLENT recipe! No tinkering needed... although I, who was born in beirut and weened on lebanese cuisine, prefer more lemon and mint which is easy enough to add at the last minute per taste. Note: Don't omit lemon juice... it is integral to the balance.

• jmridgeway

• 7/25/2011