A hearty and flavorful lentil and spinach stew with a zesty lemon touch.
Rinse the lentils under cold water and place them in a large pot with the water.
Rinsing the lentils removes any debris and helps them cook evenly.
Bring the pot to a boil, then reduce the heat, cover, and simmer for 20 minutes.
Simmering the lentils gently ensures they cook through without breaking apart.
In another pot, heat the olive oil over medium heat and sauté the chopped onion until translucent.
Stir frequently to prevent the onion from burning.
Add minced garlic, chopped cilantro, and spinach to the pot, and sauté for another 5 minutes.
Adding the spinach at this stage allows it to release its flavor into the dish.
Add the diced potatoes and the cooked lentils along with their cooking liquid to the pot.
Ensure the liquid covers the ingredients for even cooking.
Season with salt and pepper, bring to a boil, then reduce the heat and simmer for 20 minutes.
Taste and adjust the seasoning as needed during cooking.
Stir in the fresh lemon juice just before serving.
Adding the lemon juice at the end preserves its fresh, zesty flavor.
Serve the stew warm, garnished with additional cilantro if desired.
Pair with crusty bread or a side salad for a complete meal.
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