Spinach Lentil Stew

By michaelmeiner

Ingredients

• 1/2 cup chopped onion
• 2 cloves garlic -- minced
• 1 Tablespoon oil
• 5 cups water
• 1 cup lentils
• 4 teaspoons bouillon
• 3 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup chopped carrots
• 1 can (14.5 ounce) diced tomatoes -- undrained
• 10 ounces frozen chopped spinach -- thawed
• 1 Tablespoon red wine vinegar

Preparation

Step 1

In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, pepper and bay leaf. Reduce heat; cover and simmer fro 20 minutes.

Add carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 more minutes longer or until lentils are tender. Stir in vinegar; remove bay leaf.