Description
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.
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
Instructions
- 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