Hearty Lentil Stew

This recipe came out of a Good Housekeeping magazine. It's very nutritious, quick & easy to make. I served it over brown rice.

Hearty Lentil Stew

Ingredients:
1 C Lentils
1 Box low sodium chicken broth (I used vegetable stock-low sodium)
1 T Vegetable Oil (I used olive oil)
1 T Cumin seeds
2 Shallots, thinly sliced
1/3 C Sweetened Shredded Coconut (I used unsweetened freshly grated dried coconut)
1 Large Yukon Gold Potato (I used a large red potato)
6 oz. baby spinach

Directions:

1. In a 2 quart saucepan, combine lentils, stock, and 1 Cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.

2. Meanwhile, in a deep 12 inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15-30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.

3. Stir in spinach and 1/4 tsp salt. Cook 2 minutes or until spinach is wilted, stirring.

Each serving: about 305 calories, 17 g protein