Ingredients:
1 cup dry lentils
1 medium onions, chopped ( 1/2 cup)
2 garlic cloves, minced
1 tablespoon cooking oil
4 cups water
1 (7 1/2 ounce) cans tomatoes, cut up
4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 bay leaves
2 medium carrots, chopped ( 1 cup)
1 (10 ounce) packages frozen chopped spinach
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
Directions:
Rinse lentils; set aside.
In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
Stir in lentils, water, tomatoes, bouillon granules, 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 about 15 minutes more or till lentils are tender.
Stir in vinegar, and discard bay leaf.
To serve, ladle stew into individual bowls.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.