Spinach Lentil Stew
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 6 servings.
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
Ingredients
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1/2 cup chopped onion
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1 tablespoon vegetable oil
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2 garlic cloves, minced
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5 cups water
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1 cup lentils, rinsed
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4 teaspoons vegetable or chicken bouillon granules
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3 teaspoons Worcestershire sauce
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1 bay leaf
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1 cup chopped carrots
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 tablespoon red wine vinegar
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/4 cups: 168 calories, 3g fat (0 saturated fat), 0 cholesterol, 1123mg sodium, 27g carbohydrate (0 sugars, 10g fiber), 10g protein.
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