Spinach Lentil Stew

By dashy_65

Ingredients

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 5 cups water
• 1 cup lentils, rinsed
• 4 teaspoons vegetable or chicken bouillon granules
• 3 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup chopped carrots
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon red wine vinegar

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.

168 cal, 3g fat, 1123mg sodium, 27g carb, 10g fiber