2-3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 large russet potatoes, diced
1 cup red lentils
1 teaspoon salt
4 cups vegetable stock
juice from 1/2 lemon
3 cups fresh baby spinach
black pepper, to taste
1. Heat oil in large pot. Add onion and garlic and saute over med high heat for 2-3 minutes.
2. Add herbs and red pepper, potatoes and lentils. Add salt and stir for 1 minute or so.
3. Add stock and bring to boil. Reduce heat and cover. Cook for about 30 minutes. Lentils should be creamy and potatoes cooked through.
4. Remove from heat and add spinach and lemon juice. Serve with fresh black pepper.
Source of recipe: I came up with this recipe while trying to figure out how to use red lentils I bought at an Indian grocery store.