Lemony Lentil-Spinach Stew

Ingredients

• 2 tsp. olive oil
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup brown lentils, picked over and rinsed
• 3 medium red-skinned potatoes, cut into 1/2-inch dice (about 1/2 lb.)
• 6 oz. baby spinach leaves
• 2 Tbs. lemon juice
• 1/2 tsp. lemon zest
• 1/4 tsp. cayenne pepper
• 1/4 cup chopped fresh mint