Greek Lentil Stew

From Nutrition Action, Jan/Feb 2010

3 Tbsp extra-virgin olive oil
12 cloves garlic, minced
8 scallions, chopped
1 6oz. can tomato paste
1 tsp dried mint
1 tsp dried oregano
2 cups red lentils, rinsed and picked over
7 cups water
1 cup orange juice
8 sprigs dill, minced
6 oz. baby spinach
1 1/2 tsp salt
Freshly ground black pepper
Freshly squeezed lemon juice

In a large pot, heat the oil and saute the garlic and scallions for 2 minutes on medium heat. Add the tomato paste and dried herbs and cook, stirring often, for 2 more minutes.

Add the lentils, water, and orange juice and bring to a boil. Simmer until the lentils are tender but not mushy, about 15 minutes. Stir in the dill and spinach and simmer for another 2 minutes. Season with up to 1 1/2 tsp salt, black pepper, and lemon juice to taste. Makes 12 cups.

Note: If you use another kind of lentil, you may need to increase the cooking time.