Greek Lentil Stew with Spinach, Lemon, and Crumbled Feta
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 cup dried green lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach
- Juice of 1 large lemon
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and smoked paprika and cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 to 30 minutes until the lentils are tender.
- Stir in the spinach and cook for 2 minutes until it wilts. Remove the pot from the heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.
- Ladle the stew into bowls and top each serving with crumbled feta.
Notes
Add the spinach right at the end so it stays bright rather than turning dull. If the stew thickens too much on reheating, stir in a splash of broth to loosen it. The feta is best added just before serving so it does not melt into the hot liquid.
Course: Main Course
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Measuring cups