A hearty and flavorful lentil stew with Mediterranean-inspired ingredients, perfect for a comforting meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when adding ingredients, but not smoking.
Add the garlic and sauté until fragrant, about 30 seconds.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Stir in the lentils and diced tomatoes, then add enough water to cover the ingredients.
Use vegetable stock instead of water for added flavor.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20 minutes.
Check occasionally to ensure the lentils are not sticking to the bottom of the pot.
Add the diced potato and cook uncovered for another 15 minutes, stirring occasionally.
Cut the potato into small, even pieces to ensure they cook evenly.
Stir in the lemon juice, lemon zest, and spinach, cooking until the spinach wilts.
Add the spinach in batches if needed, as it will shrink as it cooks.
Fold in the mint and parsley, then adjust the seasoning with salt and pepper.
Taste the stew before adding salt, as the feta cheese will also contribute saltiness.
Serve the stew hot, garnished with crumbled feta cheese.
Pair with a slice of crusty bread for a complete meal.
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