By: EatingWell User
Find another recipe
We have a small catering company and make lots of soups and stews. When finishing this dish, we started making notes on how to improve it. We decided to cut the dill and lemon in half, add more liquid and cut down the amount of spinach. I asked my coworker if that would make it better. She said Yes, but it's still not going to be that good. So, we took it out of our rotation.
Pros: It sounded really nice, as we cook a lot of stews with lentils.
Cons: The spinach was overwhelming, the lemon and dill didn't seem to match and it was way too dry.