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Spinach Lentil Stew Recipe

Spinach Lentil Stew Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD:6 servings

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

  • 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.
  • 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. Yield: 6 servings.

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.

Reviews for Spinach Lentil Stew

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MY REVIEW
Reviewed Jan. 23, 2016

"This is a great tasting dish. Lentils can be eaten any time of the year, Not just when it's cold outside. I didn't have Worcestershire sauce on hand, so I didn't use that. Instead of water, I used vegetable broth along with water. I Also used fresh spinach and one fresh tomato along with the can of tomatoes. I also squeezed in some fresh lemon juice instead of the red wine. I will fix this again. I was easy to make and you can make any adjustment you want to make, to suite your taste. I served it with jiffy cornbread. A toss salad is also a great addition to this dish."

MY REVIEW
Reviewed Dec. 28, 2012

"Delicious stew for a cold night in December. My husband went back for thirds! I used Korrs vegetable bouillion cubes and fresh spinach just at the end. I forgot the red wine vinegar but didn't miss it. Also I doubled the recipe, and I added an extra cup of lentils to make it thicker. Thank you for the great recipe!"

MY REVIEW
Reviewed Aug. 22, 2012

"This lentil soup is hardy and satisfying without being high in calories! I added celery and turkey keilbasa sausage. My picky 15 month old even loved it!"

MY REVIEW
Reviewed Apr. 10, 2012

"Delicious, full of body and flavor. I'm the only vegetarian in my family so am always looking for recipes that will satisfy me and my family, and this one fit the bill perfectly. I'll definitely make it again!"

MY REVIEW
Reviewed Feb. 17, 2012

"I get so bored with lentils (we eat them a lot) and I do not like frozen spinach at all, but this stew was delicious! The portions were very large and the recipe is wonderful. Thanks for sharing it!"

MY REVIEW
Reviewed Nov. 5, 2011

"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!"

MY REVIEW
Reviewed Nov. 2, 2011

"I am making this stew for the second time this week. It is delicious, filing and healthy. Thank you for a great recipe!"

MY REVIEW
Reviewed Jul. 30, 2011

"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!"

MY REVIEW
Reviewed Apr. 23, 2011

"I subbed fresh swiss chard for spinich (a little more earthy). Sprinkled with Parmesan cheese."

MY REVIEW
Reviewed Jul. 13, 2010

"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."

MY REVIEW
Reviewed May. 2, 2010

"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"

MY REVIEW
Reviewed Jan. 26, 2010

"Try it with fresh baby spinach leaves."

MY REVIEW
Reviewed Jun. 14, 2009

"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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