Lentil Spinach Stew
If you're a spinach lover, you're gonna love this hearty stew! Choose plump-looking lentils and discard any that are shriveled or have spots.
Steps
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 lentils , water , tomatoes , bouillon granules , worcestershire sauce , salt , thyme , fennel seed , pepper , and bay leaf.
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 , and discard bay leaf.
To serve , ladle stew into individual bowls.
Ingredients
dry lentils, onion, garlic cloves, cooking oil, water, tomatoes, vegetable bouillon granules, worcestershire sauce, salt, dried thyme, fennel seed, pepper, bay leaf, carrots, frozen chopped spinach, balsamic vinegar