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Greek Lentil Stew (Gail Hall)

Greek Lentil Stew (Gail Hall) is a volume 14-01 jan 2011 recipe made with Olive Oil, Garlic, Green Onions, Tomato Paste, and Dried Mint. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 2 tbsp
• 4
• 1/4 cup
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 4 cup
• 1/2 cup
• 2 cup
• 3 oz

Method (preview)

1. 1

   Heat a large pot on medium high heat.

2. 2

   Add the olive oil and heat.

3. 3

   Add the garlic and green onions and saute for 2 minutes.

4. 4

   Add the tomato paste and dried herbs and cook, stirring often, for 2 more minutes.

5. 5

   Add the lentils, water and orange juice, bring to a boil.

6. 6

   Simmer until the lentils are tender but not mushy (10 to 15 minutes).

7. 7

   Stir in the mixed beans/legumes and baby spinach leaves; simmer for 2 to 3 minutes.

8. 8

   Season with salt, black pepper and lemon juice to taste.

9. 9

   Adapted from Nutrition Action, January/February 2010

10. 10

    MC format by Hallie. Untried.

11. 11

    Contributed to the FareShare Gazette by Hallie; 18 January 2011. www.fareshare.net