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Spinach Lentil Stew Recipe

  • 50minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 2 garlic cloves, minced

  3. 1 tablespoon vegetable oil

  4. 5 cups water

  5. 1 cup lentils, rinsed

  6. 4 teaspoons vegetable or chicken bouillon granules

  7. 3 teaspoons Worcestershire sauce

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon dried thyme

  10. 1/4 teaspoon pepper

  11. 1 bay leaf

  12. 1 cup chopped carrots

  13. 1 can (14-1/2 ounces) diced tomatoes, undrained

  14. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  15. 1 tablespoon red wine vinegar

Instructions Jump to Ingredients ↑

  1. 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 the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf. Yield: 6 servings.

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