Lentil & Spinach Stew

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 5 cups water
• 1 cup lentils, rinsed
• 4 teaspoons vegetable bouillon granules
• 3 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup carrot, chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon red wine vinegar

Recipe

• 1 in a large saucepan, saute 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.
• 2 add carrots, tomatoes and spinach; return to a boil. reduce heat; cover and simmer 15-20 minutes longer until lentils are tender. stir in the vinegar. discard the bay leaf. adjust seasoning to your preference.