- 6 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 - 2 jalapeno, seeded, finely chopped
- 2 cups green lentils
- 2 cups fingerling potatoes, chunked
- 1/4 - 1/2 tsp chipotle chili powder
- 2 cups baby spinach leaves
Place 1/2 cup of the water in a large pot. Add the onion, garlic and jalapenos. Cook, stirring occasionally, until onion softens slightly, about 4-5 minutes. Add remaining water, the lentils, potatoes and chipotle powder. Mix well, cover and bring to a boil. Reduce heat and simmer for about 1 hour until lentils are soft. Add spinach, mix in well and cook for an additional 5 minutes until spinach is soft.
Serve in a bowl, or over whole wheat bread or rolls, on top of baked potatoes or as a topping for brown rice.
Hints: This is a very thick stew, to change this into a more soup-like consistency, add about
1/2 cup more water. This can be as spicy as you like it by adjusting the chipotle chili powder. We also like to top this with some hot sauce before eating it.