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Spinach Lentil Stew


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Member since 2010

Serves | Prep Time | Cook Time

Ingredients

1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp olive oil
5 cups water
1 cup lentils, rinsed
4 tsp chicken bouillon granules
3 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf
1 cup chopped carrots
1 can (14.5 oz) diced tomatoes, undrained
1 package (10 oz) frozen chopped spinach, thawed
and squeezed dry
1 Tbsp cider vinegar


In large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Wrocestershire sauce, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce hear; cover and simmer for 20 minutes.



Add carrots, tomatoes and spinach; return to a coil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf before serving.


Pairs Well With


Notes

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