Spinach Lentil Stew Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

13 Ways To Use Frozen Spinach (and love it!)

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).