Lentil & Spinach Stew
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 5 cups water
- 1 cup lentils, rinsed
- 4 teaspoons vegetable bouillon granules
- 3 teaspoons Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1 bay leaf
- 1 cup carrot, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon red wine vinegar
directions
- In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Add carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer until lentils are tender. Stir in the vinegar. Discard the bay leaf. Adjust seasoning to your preference.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!