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Spinach Lentil Stew
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- #26481
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon canola oil
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 bay leaf
1 cup chopped carrots
1 can diced tomatoes (14-1/2 oz.) -- undrained
1 package frozen chopped spinach (10 oz.) -- thawed & squeezed dry
1 tablespoon red wine vinegar or cider vinegar
directions
In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf before serving.
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