Prep 10 mins
Cook 45 mins
This is a vegetarian stew that I love to make ahead and serve the next day. It's great for a cold night in fall/winter, But don't let that stop you from making it any other time of year! I get a request for this soup often and it's great for lunchbags to the office! Tasty.
- 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
- 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.