Lentil Spinach Stew - 1
Source of Recipe
7 one cup servings
List of Ingredients
2 garlic cloves minced
1 med onion (about 1/2 cup), chopped
1 Tb oil
1 cup dry lentils
4 cups vegetable broth (or 4 cups water + 4 tsp. vegetable boullion)
10 oz frozen spinach
7.5 oz can chopped/diced tomatoes (I couldn't find this, so I used 1/2 14.5 oz can)
1 bay leaf
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. fennel seeds, crushed
1/4 tsp. pepper
1 Tb. Worcestor sauce
1 Tb. balsamic vinegar or red wine venegar
2 medium carrots, chopped (about 1 cup)
Recipe
Mince garlic cloves and chop onion. Heat oil in large saucepan or dutch oven. Heat onion and garlic in oil until soft but not brown. Add dry lentils, broth, tomatoes, salt, pepper, thyme, bay leaf, and fennel seeds. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes. Add frozen spinach and carrots. Bring to a boil again. Break apart frozen spinach with a fork as needed. Reduce heat, cover, and simmer another 10-15 minutes until lentils and carrots are tender. Remove bay leaf. (Please note: It's hard to find the bay leaf once the spinach is in!! So you *may* want to remove it before you put the spinach in!) Stir in vinegar. Serve hot!
Yields Approx. 7 (1-cup) servings
Nutritional Info: 100 calories, 2 g. fat, 7 g. fiber (1 point per 1-cup serving)
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