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When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. —Alice McEachern of Surrey, British Columbia
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1-1/4 cups) equals 168 calories, 3 g fat (trace saturated fat), trace cholesterol, 1,123 mg sodium, 27 g carbohydrate, 10 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 starch.
Originally published as Spinach Lentil Stew in Light & Tasty August/September 2003, p39
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Reviewed on Nov. 05, 2011 by Mary024
My daughter-in-law is a vegetarian and I'm always looking for recipes that everyone will like. I made this stew and everyone raved about it! Definitely will make this again!
Reviewed on Nov. 02, 2011 by Jpeck93
I am making this stew for the second time this week. It is delicious, filing and healthy. Thank you for a great recipe!
Reviewed on Jul. 30, 2011 by Severed_Consciousness
I would make this again... and have many, many times. First saw it in a ToH mini-magazine I bought - this was one of the tear-out cards - and I made it repeatedly for the 3 kids for whom I was a nanny while I finished my undergrad. The mother was fanatical about nutrition, and this met her standard and exceeded all expectations for flavor... and surprisingly, the kids LOVED it! (although I can't get my own daughter to touch it with a 10-foot pole) I still love it - tastes great as written (except I saute the veggies in olive oil and I have always used broth or stock, not granules or bouillon cubes) and it is something I can feel good eating - I know it's good for me. and we all know what a challenge it is to find healthful dishes that taste great. Thanks Alice!
Reviewed on Apr. 23, 2011 by jmscoker
I subbed fresh swiss chard for spinich (a little more earthy). Sprinkled with Parmesan cheese.
Reviewed on Jul. 13, 2010 by BCat
I subbed in kale for the spinach because that's what we had, and forgot the vinegar at the end, oops. This is delicious! and so packed with vitamins.
Reviewed on May. 02, 2010 by wernergambill@msn.com
very good, I used vegetable broth for the water and did not use the bouillon, I also used lemon juice instead of the red wine vinegar
Reviewed on Jan. 26, 2010 by ellowan
Try it with fresh baby spinach leaves.
Reviewed on Jun. 14, 2009 by akglmu
This soup rocks! I just made it and the flavors are AMAZING! I would be willing to bet that it tastes even better the next day, once the flavors have had a chance to blend overnight. Definitely a recipe that I will make time and time again!
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