Lentil-Spinach Stew (S/S)

By catgirl

If you're a spinach lover, you're gonna love this hearty stew.

Ingredients

• 1 cup dry lentils
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 4 cups water
• 1 7-1/2 ounce can tomatoes, cut up
• 4 teaspoons instant bouillon granules
• 1 tablespoon Worchestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• cumin to taste
• 2 medium carrots, chopped (1cup)
• 1 10-ounce package frozen chopped spinach
• 1 tablespoon balsamic or red wine vinegar

Details

Servings 4

Preparation

Step 1

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 the lentils, water, tomatoes, bouillon granules, Worchestershire sauce, salt, thyme, pepper, bay leaf, and cumin. 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. Discard bay leaf.