Herbed Lentil Stew

Herbed Lentil Stew

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Was this lentil stew the "mess of pottage" for which Esau sold his birthright? It is a typical Middle Eastern stew, this time from Lebanese Jews. It is a one-pot meal, a filling everyday entree.
Servings: 4
Calories: 509


  • 2 cups red lentils
  • 3 cups water
  • 2 tablespoons oil
  • 1 large onion sliced
  • 2 garlic cloves crushed
  • 2 tablespoons chopped fresh coriander cilantro
  • 1 pound spinach trimmed and chopped
  • 2 potatoes peeled
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  • Wash the lentils and pick them over to remove any small stones or other impurities.
  • Put lentils in a saucepan and add water. Bring to a boil over high heat, then reduce the heat, cover the pan, and cook for 20 minutes.
  • Heat the oil in a 2 quart heatproof casserole or Dutch oven.
  • Add the onion and cook over medium heat until the onion is transparent, about 5 minutes.
  • Add the garlic and coriander and cook 5 minutes more.
  • Then add the spinach, and cook for another 5 minutes, stirring constantly.
  • Add the potatoes and lentils with their cooking liquid to the saucepan.
  • Bring to a boil over a high heat, then reduce the heat, cover the pan, and simmer for 1 hour or until thick.
  • Add the lemon juice, salt, and black pepper just before serving.
Calories: 509 kcal
Carbohydrates: 82 g
Protein: 29 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 403 mg
Potassium: 2028 mg
Fiber: 34 g
Sugar: 5 g
Vitamin A: 10743 IU
Vitamin C: 74 mg
Calcium: 197 mg
Iron: 11 mg
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