Lentil-spinach Stew

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup dry lentils
• 1 medium onion, chopped (1/2 cup)
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 4 cups water
• 1 (7 1/2 ounce) can tomatoes, cut up
• 4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon fennel seed, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 medium carrots, chopped (1 cup)
• 1 (10 ounce) package frozen chopped spinach
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Recipe

• 1 rinse lentils; set aside.
• 2 in a large saucepan or dutch oven cook onion and garlic in hot oil till tender but not brown.
• 3 stir in lentils, water, tomatoes, bouillon granules, worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
• 4 bring to a boil; reduce heat, cover and simmer for 20 minutes.
• 5 add carrots and frozen spinach.
• 6 bring to a boil, breaking up spinach with a fork; reduce heat.
• 7 cover and simmer about 15 minutes more or till lentils are tender.
• 8 stir in vinegar, and discard bay leaf.
• 9 to serve, ladle stew into individual bowls.