Lentil-Spinach Stew

Name: Lentil-Spinach Stew
Ingredients: 1 c. dry lentils; 1 medium onion, chopped; 2 cloves garlic, minced; 4 c. water; 1 (7 1/2 oz.) can cut tomatoes; 4 tsp. vegetable bouillon granules; 1 Tbsp. Worcestershire sauce; 1/2 tsp. salt and thyme; 1/4 tsp. fennel seed and pepper; 1 bay leaf; 2 medium chopped carrots (1 c.); 1 (10 oz.) pkg. frozen chopped spinach; 1 Tbsp. red wine vinegar

13 ingredients

7 steps

Ingredients

1 c. dry lentils
1 medium onion, chopped
2 cloves garlic, minced
4 c. water
1 (7 1/2 oz.) can cut tomatoes
4 tsp. vegetable bouillon granules
1 Tbsp. Worcestershire sauce
1/2 tsp. salt and thyme
1/4 tsp. fennel seed and pepper
1 bay leaf
2 medium chopped carrots (1 c.)
1 (10 oz.) pkg. frozen chopped spinach
1 Tbsp. red wine vinegar

Directions

1

Rinse lentils; set aside.
2

In a large saucepan or Dutch oven cook onion and garlic until tender, not brown.
3

Stir in lentils, water, tomatoes, bouillon, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf.
4

Bring to a boil.
5

Reduce heat. Cover and simmer for 20 minutes.
6

Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for about 10 minutes or until lentils are tender. Add vinegar; discard bay leaf.
7

Makes 4 servings.