Lentil-Spinach Stew

Total Time
Prep 10 mins
Cook 40 mins

If you're a spinach lover, you're gonna love this hearty stew! Choose plump-looking lentils and discard any that are shriveled or have spots.

Ingredients Nutrition


  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.
Most Helpful

Wholeheartedly impressed with this! Super easy and sooooo tasty. I used green lentils, 14oz can diced tomatoes, 2 stalks celery in place of carrots, added 1 cup cooked balsamic rice, and held the salt and pepper until soup was individually served. I also used the Fennel Spice Rub, which is found on the zaar, for the fennel seeds - adds a little kick! So does the balsamic vinegar, and I love the spinach here...what more can I say, this is likely one of THE nicest spinach lentil soups/stews I've prepared yet. Thank you, Bec.

woodland hues December 02, 2007

I'm not a vegitarian but I do like "non meat" dishes. This was good served over rice with a tortilla. Had plenty leftovers for future enjoyment. Thanks Bec

Tebo April 30, 2007