Lentil-Spinach Stew
Lentil-Spinach Stew is an impressive dinner. Made with 1 c. dry lentils, 1 medium onion, chopped, 2 cloves garlic, minced, 4 c. water and 1 (7 1/2 oz.) can cut tomatoes, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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