Lentil Stew with Spinach and Potatoes

|A warming vegetable stew with refreshing flavours.|mint potatoes spinach|2 tablespoon olive oil2 cloves garlic chopped700 ml vegetable broth200 g lentils rinsed and picked over150 g potatoes cut into 1/2 inch pieces1 lemon170 g spinach leaves torn¼ teaspoon cayenne pepper¼ cup fresh mint chopped60 g feta cheese crumbled|Heat olive oil in heavy large saucepan over medium heat.Add garlic and stir for 30 seconds. Add vegetable broth and lentils; bring to boil.Reduce heat cover and simmer 10 minutes.Add potatoes; cook uncovered until potatoes and lentils are tender stirring occasionally about 15 minutes.Meanwhile grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons.Add lemon peel lemon juice spinach and cayenne to stew.Cover and simmer stew until spinach wilts and is cooked through about 2 minutes.Mix in mint. Season to taste with salt and pepper.Spoon stew into large soup bowls. Sprinkle feta cheese over if desired. |10.00 minutes|2|Epicurious