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Spinach Lentil Stew

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.
  • Makes
    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

  • 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.
  • 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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