Spinach Lentil Stew

Name: Spinach Lentil Stew
Ingredients: 1/2 cup chopped onion; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 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 pepper; 1 bay leaf; 1 cup chopped carrots; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 tablespoon red wine vinegar

15 ingredients

2 steps

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
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 pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

Directions

1

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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.
2

Add the 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.