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Spinach Lentil Stew Recipe

Spinach Lentil Stew Recipe photo by Taste of Home

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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

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Spinach Lentil Stew Recipe

Prep: 10 min. Cook: 40 min.

Yield: 6 Servings

10 40 50

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

Directions

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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.
Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf. Yield: 6 servings.

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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Spinach Lentil Stew

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(11-12) of 12 reviews

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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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