Minty lentils and spinach

This is a recipe from Forks Over Knives:

Ingredients:

• 2 garlic cloves, chopped
• 3 cups low-sodium vegetable broth
• 1 cup red lentils
• 3 medium red-skinned potatoes or 1 large sweet potato, cut into ½-inch dice (2 to 3 cups)
• 6 to 12 oz baby spinach leaves (the more the better!)
• zest of 1 lemon or lime
• 3 Tbsp lemon or lime juice
• 1/8 to ¼ tsp cayenne
• ¼ cup fresh mint, chopped
• black pepper

1.  Cook garlic for 1 minute in a saucepan over medium heat, adding a little vegetable broth or water as necessary.

2.  Add 3 cups vegetable broth, lentils, and potatoes and bring to a boil.  Reduce heat, cover, and simmer for 10 to 15 minutes until the lentils are tender.

3.  Add spinach, lemon zest, lemon juice, and cayenne.  Cover and simmer until spinach wilts, about 2 minutes.

4.  Stir in mint and black pepper to taste.

(I added a bit of salt and LOTS of pepper to give it flavor)

This ended up being very delicious with cornbread muffins!