LENTIL-SPINACH STEW

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Lentil-Spinach Stew image

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.

Provided by BeccaB3c

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 261.6, Fat 4.7, SaturatedFat 0.8, Sodium 417.6, Carbohydrate 41.3, Fiber 18.9, Sugar 6, Protein 16.3

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