Herbed Lentil Stew
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.
- 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
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