Spinach Lentil Stew

By Cindy_Wicker

Ingredients

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tbsp. oil
• 5 cups water
• 1 cup lentils, rinsed
• 4 tsp. chicken bouillon granules
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1/4 tsp. pepper
• 1 bay leaf
• 1 cup chopped carrots
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 tbsp. red wine vinegar

Details

Servings 6

Preparation

Step 1

In a large saucepan, suate 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 or until lentils are tender. Stir in vinegar. Discard bay leaf before serving.