I used to believe that a stew had to bubble on the stove all day and be full of tender, falling apart meat chunks. After I ate at the Moroccan restaurant Aziza, here in San Francisco, I realized that a stew can be made in under 40 minutes and be absolutely delicious without the meat. In our attempt to cover more vegetarian and vegan recipes here on YumSugar, I thought a hearty warm vegetable stew would be a perfect addition to the collection. Perhaps there are more people out there like myself whose definition of stew is narrowly limited to only include meat. WIthout the meat, a stew can cook much quicker. Worried that an all vegetable dish won't satisfy your hunger? Think again because this stew is so full of scrumptious vegetables that it's a knockout one pot dinner. And if you're with a man who must have his meat, throw pieces of chorizo into the pot with the potatoes. Get the recipe and
Lemony Lentil–Spinach Stew
From Vegetarian Times magazine
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
- Heat oil in saucepan over medium heat. Add garlic, and cook 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.
- Add spinach, lemon juice, lemon zest and cayenne pepper.
- Cover, and simmer 2 minutes, or until spinach wilts. Stir in mint. Season to taste with salt and pepper.
PER SERVING: 276 CAL; 18 G PROT; 3 G TOTAL FAT ; 46 G CARB.; 456 MG SOD.; 20 G FIBER; 6 G SUGARS