Lentil-Spinach Stew Recipe

Name: Lentil-Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dry lentils; 1 medium onion, chopped; 2 cloves garlic, minced; 4 c. water; 1 (7 1/2 oz.) can cut tomatoes; 4 tsp. vegetable bouillon granules; 1 Tbsp. Worcestershire sauce; 1/2 tsp. salt and thyme; 1/4 tsp. fennel seed and pepper; 1 bay leaf; 2 medium chopped carrots (1 c.); 1 (10 oz.) pkg. frozen chopped spinach; 1 Tbsp. red wine vinegar

Servings: persons

1 c. dry lentils
1 medium onion, chopped
2 cloves garlic, minced
4 c. water
1 (7 1/2 oz.) can cut tomatoes
4 tsp. vegetable bouillon granules
1 Tbsp. Worcestershire sauce
1/2 tsp. salt and thyme
1/4 tsp. fennel seed and pepper
1 bay leaf
2 medium chopped carrots (1 c.)
1 (10 oz.) pkg. frozen chopped spinach
1 Tbsp. red wine vinegar

1
Rinse lentils; set aside.
2
In a large saucepan or Dutch oven cook onion and garlic until tender, not brown.
3
Stir in lentils, water, tomatoes, bouillon, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf.
4
Bring to a boil.
5
Reduce heat. Cover and simmer for 20 minutes.
6
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.

111

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. dry lentils, 1 medium onion, chopped, 2 cloves garlic, minced, 4 c. water, and more.

Yes, Lentil-Spinach Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil-Spinach Stew

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