Spinach Lentil Stew
CATEGORIES
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
DIRECTIONS
  1. 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.
  2. 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.