Emerils Lentil Stew
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 1⁄2 quarts chicken stock
- 2 cups brown lentils
- 1⁄4 cup chopped tomato
- 1 lb red potatoes, cut into 1/2-inch dice
- 1⁄4 cup lemon juice
- 2 teaspoons chopped lemon zest
- 12 ounces spinach leaves, picked and cleaned
- salt and pepper
- 1⁄2 cup chopped of fresh mint
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup crumbled feta cheese
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