Lentil Stew with Spinach and Potatoes

Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, chopped
• 3 cups canned vegetable broth
• 1 cup lentils, rinsed, picked over
• 8 ounces red-skinned potatoes, cut into 1/2-inch pieces
• 1 lemon
• 6 ounces torn fresh spinach leaves (about 8 cups)
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh mint
• Crumbled feta cheese (optional)

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