Emeril'S Lentil Stew - cooking recipe

Ingredients

3 tablespoons olive oil
1 tablespoon chopped garlic
1 1/2 quarts chicken stock
2 cups brown lentils
1/4 cup chopped tomato
1 lb red potatoes, cut into 1/2-inch dice
1/4 cup lemon juice
2 teaspoons chopped lemon zest
12 ounces spinach leaves, picked and cleaned
salt and pepper
1/2 cup chopped of fresh mint
1/2 cup chopped fresh parsley
1/4 cup crumbled feta cheese

Preparation

In a large pot heat oil over medium heat.
Add the garlic, cook, stirring for 30 seconds.
Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
Reduce the heat, cover, and simmer for 10 minutes.
Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
Add the lemon juice, zest, and spinach.
Simmer for 2 minutes or until the spinach wilts.
Fold in the mint and parsley.
Adjust the seasonings.
Serve with crumbled feta.