Yummers! Easy, too. The greens are your choice. Spinach would be added at the end, or even put in the serving bowls raw–the heat of the stew will wilt it. Other greens that require a longer cooking time need to go in before. Kale could be added at the beginning with the lentils, rapini or mustard greens with the potatoes–or at your discretion. In any case, it’s all good…

2 T vegetable oil
2 – 3 garlic cloves, minced
1 1/2 c onion, chopped
3 c broth, plus extra if needed or desired
1 c green lentils, rinsed
2 c diced potatoes, 1/2-inch dice
2 c diced carrots, 1/2-inch diced; or grated
1/2 t lemon zest, optional
2 T lemon juice or vinegar
8 c or so chopped greens
1/4 t red pepper flakes
salt and pepper, to taste
1/4 c fresh chopped parsley
crumbled feta or blue cheese, or other cheese; or yogurt or sour cream, for serving, optional

1. Heat oil in a Dutch oven or other large sauce pan over medium heat. Add leeks and cook for about 4 minutes. Add garlic and cook, stirring, another minute. Add broth and lentils. Bring to the boil. Reduce heat and simmer for 10 minutes. Add potatoes and carrots, return to a simmer and cook until the lentils and vegetable are tender. Add greens as you see fit.

2. If you want a looser stew, add some more broth or water. Let come to a simmer. Then, add lemon zest, if using, lemon juice, red pepper flakes, salt, and pepper, as well as spinach or chard, if using those. Simmer until spinach or chard wilts. Stir in parsley.

3. Serve, topped with cheese, yogurt, sour cream, or non-dairy equivalent.