Spinach Lentil Stew

Name: Spinach Lentil Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 397 grams can diced tomatoes, undrained; 237 milliliters chopped carrots; 4 teaspoons vegetable or chicken bouillon granules; 1 teaspoons dried thyme; 2 garlic cloves, minced; 237 milliliters lentils, rinsed; 118 milliliters chopped onion; 0 teaspoons pepper; 1 Tbsp red wine vinegar; 1 teaspoons salt; 283 grams package frozen chopped spinach, thawed and squeezed dry; 1 Tbsp vegetable oil; 1 liters water; 3 teaspoons Worcestershire sauce

You can never have too many soup recipes, so give Spinach Lentil Stew It can be enjoyed any time, but it is especially good for Autumn. A mixture of onion, salt, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a large saucepan, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

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.

Ingredients you will need

Worcestershire Sauce

Bay Leaves

Bouillon

Lentils

Pepper

Thyme

Water

Salt

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.

Ingredients you will need

Bay Leaves

Tomato