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Spinach Lentil Stew

 Spinach Lentil Stew
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
6 ServingsPrep: 10 min. Cook: 40 min.

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.

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Spinach Lentil Stew (continued)

Nutritional Facts: 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.