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 cup dry lentils; 1 medium onion, chopped (1/2 cup); 2 garlic cloves, minced; 1 tablespoon cooking oil; 4 cups water; 1 (7 1/2 ounce) can 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 seed, crushed; 1/4 teaspoon pepper; 1 bay leaf; 2 medium carrots, chopped (1 cup); 1 (10 ounce) package frozen chopped spinach; 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Servings: persons

1 cup dry lentils
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
1 tablespoon cooking oil
4 cups water
1 (7 1/2 ounce) can 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 seed, crushed
1/4 teaspoon pepper
1 bay leaf
2 medium carrots, chopped (1 cup)
1 (10 ounce) package frozen chopped spinach
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

1
Rinse lentils; set aside.
2
In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
3
Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
4
Bring to a boil; reduce heat, cover and simmer for 20 minutes.
5
Add carrots and frozen spinach.
6
Bring to a boil, breaking up spinach with a fork; reduce heat.
7
Cover and simmer about 15 minutes more or till lentils are tender.
8
Stir in vinegar, and discard bay leaf.
9
To serve, ladle stew into individual bowls.

211

kcal

Calories

Fat

Carbs

Protein

Fat 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 16 ingredients. The key ingredients include: 1 cup dry lentils, 1 medium onion, chopped (1/2 cup), 2 garlic cloves, minced, 1 tablespoon cooking oil, 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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