Lentil, Spinach and Potato Ragout

From AMA Family Health Cookbook, p.303

Ingredients

• 2 tablespoons olive oil, preferably extra virgin
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 4 cups defatted lower-sodium chicken broth or vegetable broth
• 1.5 cups dried brown lentils, rinsed and picked over
• 1.5 pounds red-skinned potatoes, sliced 1/4 inch thick
• 1 pound torn fresh spinach leaves, or 1 package (10 oz) thawed frozen spinach
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon cayenne pepper
• salt to taste
• 1/2 cup chopped fresh mint
• 1 cup crumbled feta cheese

Instructions

1. Heat the oil in a large skillet with a lid or in a Dutch oven.  Add the onion and cook, stirring occasionally, until it begins to soften, about 4 minutes.  Add the garlic and cook, stirring, for 1 minute.  Stir in the broth and lentils.  Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.  Add the potatoes and cook until lentils and potatoes are both tender, about 15 minutes longer.
2. Stir in the spinach and simmer, covered, until the spinach wilts and becomes tender, about 4 minutes.  Add more liquid if needed to maintain a stewlike consistency.
3. Stir in the lemon juice, lemon peel, cayenne, salt to taste, and mint.  Sprinkle with the crumbled feta before serving.

Comments

Don't eat this dish without loads of feta cheese!  The mint, on the other hand, doesn't really add much.

Cut the potatoes pretty finely.