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

Spinach Lentil Stew

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