Ingredients

2 Tablespoons olive oil

4 cloves garlic, chopped

3 (14-1/2 ounce) cans vegetable broth

16-ounce bag lentils

1 pound potatoes, peeled & cut into 1/2" pieces

10-ounce bag fresh baby spinach

1/2 cup chopped fresh mint

Juice and zest of 1 lemon

1/4 teaspoon ground red pepper

Salt and pepper to taste

Preparation

  1. Heat olive oil in a large saucepan over medium-high heat; add garlic. Cook, stirring, until fragrant, about 30 seconds.
  2. Add broth and lentils; heat to a boil. Reduce heat; cover. Cook 8 minutes.
  3. Add potatoes; cook uncovered, stirring occasionally, until potatoes and lentils are just tender, about 18 minutes.
  4. Stir spinach into the hot mixture until wilted, about 1 minute.
  5. Stir in the mint, lemon juice, zest and red pepper. Taste for seasoning; stir in salt and pepper to taste.