Lentil-spinach stew

Lentil-spinach stew

Lentil-spinach stew

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CookItEasy.net
CookItEasy.net
Lentil-spinach stew photo 1

Ingredients/Components

  • pkg - 1 oz
  • water - 4 c
  • Worcestershire sauce - 1 Tbsp
  • red wine vinegar - 1 Tbsp
  • cloves garlic, minced - 2 item
  • bay leaf - 1 item
  • medium onion, chopped - 1 item
  • dry lentils - 1 c
  • can cut tomatoes - 1 1/2
  • salt and thyme - 1/2 tsp
  • vegetable bouillon granules - 4 tsp
  • fennel seed and pepper - 1/4 tsp

How to make lentil-spinach stew:

Rinse lentils; set aside. In a large saucepan or Dutch oven cook onion and garlic until tender, not brown. Stir in lentils, water, tomatoes, bouillon, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for about 10 minutes or until lentils are tender. Add vinegar; discard bay leaf. Makes 4 servings.

Recipe categories: Soups & stews, Main dish, Stew.

Rating:
Lentil-spinach stew
3.7
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT50M
Total Time: PT50M


Cause of complaint:

Related ingredients:
sugar, pkg, milk, butter or margarine, salt, water, vegetable oil, carrots, sliced
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