lentil stew with spinach and potatoes
I’d always heard that there’s no such thing as a simple home improvement project; that once you’ve started you’ve opened up a can of worms.
Now I know that saying is true, for sure.
We started with the long over-due de-cluttering of our garage/storage room/attic. That’s pretty much done, but now we have to replace a water-logged section of the storage room, floor joists and all.
Aghhhh!
This is a stew I made at the beginning of the project, back when I was full of energy and possessed a fully-functioning brain. Though, this is a dish so simple I’d probably be capable of making it right now. If I could walk through the kitchen without falling over boxes.
It may not look like much, but the lemon zest and garam masala make this something special.
the recipe
Lentil Stew with Spinach and Potatoes
- 2 tablespoons 30 mL olive oil
- 2 large garlic cloves, finely chopped
- 1 stalk celery, finely chopped
- 1 small white or yellow onion, finely chopped
- 4 cups 960 mL water
- 1 cup 190 g lentils, rinsed
- 8 ounces 230 g potatoes, cut into 1/2-inch (1 cm) pieces, I used one small russet, one small sweet potato
- 2 medium carrots, 1/4-inch (6 mm) slices
- 1 lemon — 1/2 teaspoon finely grated zest + 2 tablespoons juice
- 6 ounces 170 g torn spinach leaves or chopped kale, kale makes better leftovers
- 1/4 teaspoon 1 mL cayenne pepper
- 1/2 teaspoon 2.5 mL garam masala, I used a spicy curry masala blend, so I omitted the cayenne pepper
- Heat olive oil in a large saucepan over medium heat. Add garlic, celery, and onions and saute for a couple of minutes.
- Add water and lentils; bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Add potatoes and carrots; cook uncovered until potatoes and carrots are tender, stirring occasionally, about 15 minutes.
- Stir lemon juice and zest, spinach, cayenne, and garam masala into the stew. Cover and simmer until spinach wilts, about 2 minutes. Season to taste with salt and pepper.
each column is one step, working left to right — hover a cell for the full instruction
- 2 tablespoons 30 mL olive oil
- 2 large garlic cloves, finely chopped
- 1 stalk celery, finely chopped
- 1 small white or yellow onion, finely chopped
- 4 cups 960 mL water
- 1 cup 190 g lentils, rinsed
- 8 ounces 230 g potatoes, cut into 1/2-inch (1 cm) pieces, I used one small russet, one small sweet potato
- 2 medium carrots, 1/4-inch (6 mm) slices
- 1 lemon — 1/2 teaspoon finely grated zest + 2 tablespoons juice
- 6 ounces 170 g torn spinach leaves or chopped kale, kale makes better leftovers
- 1/4 teaspoon 1 mL cayenne pepper
- 1/2 teaspoon 2.5 mL garam masala, I used a spicy curry masala blend, so I omitted the cayenne pepper
Heat olive oil in a large saucepan over medium heat. Add garlic, celery, and onions and saute for a couple of minutes.
Add water and lentils; bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Add potatoes and carrots; cook uncovered until potatoes and carrots are tender, stirring occasionally, about 15 minutes.
Stir lemon juice and zest, spinach, cayenne, and garam masala into the stew. Cover and simmer until spinach wilts, about 2 minutes. Season to taste with salt and pepper.
— adapted from Epicurious