Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

　　

Ingredients

serves 4

　　4 garlic cloves, minced

　　2 teaspoons ground coriander

　　1 tablespoon olive oil

　　1 quart vegetable broth (see page 295)

　　2 bay leaves

　　1 cup green or brown lentils

　　2 cups diced potatoes

　　8 ounces soy sausage links

　　2 teaspoons olive oil

　　4 cups fresh baby spinach (about 5 ounces)

　　Salt and pepper

　　Grated Cheddar or crumbled feta cheese or ricotta salata

　　

Step 1

In a soup pot, cook the garlic and coriander in the olive oil for a minute. Add the broth, bay leaves, and lentils, cover, and bring to a boil. Reduce the heat to a simmer and cook covered for 10 minutes.

　　

Step 2

Add the potatoes, cover, and cook until the potatoes are tender and the lentils are soft, about 15 minutes.

　　

Step 3

While the lentils and potatoes cook, cut the soy sausage into 1/2 inch-thick rounds. In a skillet on medium-low heat, cook the rounds in the olive oil, turning frequently, until browned, 5 or 10 minutes. Rinse, drain, and chop the spinach.

　　

Step 4

When the lentils and potatoes are done, add the sausage and spinach and stir until the spinach is just wilted but still bright green, about a minute. Add salt and pepper to taste. Serve topped with cheese.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.