Minty-lemon Lentils with Spinach

This recipe is a tasty way to try out lentils with lots of fresh flavors.


  • 2 cloves garlic chopped
  • 3 cups vegetable broth
  • 1 cup red lentils
  • 6 – 12 ounces baby spinach leaves
  • 1 large sweet potato cut into small cubes
  • Zest of 1 lemon or lime
  • 3 tablespoons lemon or lime juice
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 cup fresh mint, chopped
  • Black pepper, to taste


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Cook garlic 1 minute in saucepan over medium heat with a little vegetable broth.
  2. Add vegetable broth, lentils, and potatoes and bring to boil. Reduce heat, cover and simmer for 10 – 15 minutes until lentils are tender.
  3. Add spinach, lemon or lime zest and juice, and cayenne.
  4. Cover and simmer until spinach wilts.
  5. Stir in mint and add black pepper to taste.

Thanks to our partner, PowerUp 4 Kids, for this recipe!

Tourtiére: A Savory Holiday Pie with AMY THIELENDEC 4, 6:30 PM

Join James Beard Award-winning author and TV host AMY THIELEN from her kitchen in rural Park Rapids, Minnesota, and prepare Tourtiére, a savory holiday pie and a favorite family tradition.

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