Lentil-Spinach Stew

Recipe by BeccaB3c
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.