Lentil-Spinach Stew
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 236.59 ml dry lentils
- 1 medium onion, chopped (1/2 cup)
- 2 garlic cloves, minced
- 14.79 ml cooking oil
- 946.36 ml water
- 212.62 g can tomatoes, cut up
- 19.71 ml instant vegetable bouillon granules or 19.71 ml chicken bouillon granules
- 14.79 ml Worcestershire sauce
- 2.46 ml salt
- 2.46 ml dried thyme, crushed
- 1.23 ml fennel seed, crushed
- 1.23 ml pepper
- 1 bay leaf
- 2 medium carrots, chopped (1 cup)
- 283.49 g package frozen chopped spinach
- 14.79 ml balsamic vinegar or 14.79 ml red wine vinegar
directions
- Rinse lentils; set aside.
- In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
- Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
- Bring to a boil; reduce heat, cover and simmer for 20 minutes.
- Add carrots and frozen spinach.
- Bring to a boil, breaking up spinach with a fork; reduce heat.
- Cover and simmer about 15 minutes more or till lentils are tender.
- Stir in vinegar, and discard bay leaf.
- To serve, ladle stew into individual bowls.
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Reviews
-
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.
RECIPE SUBMITTED BY
BeccaB3c
United States