Lentil Spinach Stew

This recipe is a great way to get your greens and it’s high in protein from the lentils. The Worcestershire sauce and Thyme give it an unusual flavor that can be described. This was one of my daughters favorite stews and I’ve made it more times than I can count. 

1 cup dry lentils
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 Tbsp olive oil
4 cups water
1 7 1/2 can tomatoes, cut up
4 tsp instant vegetable broth granules
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp fennel seed, crushed
1/4 tsp pepper
1 bay leaf
2 medium carrots, chopped (1 cup)
1 10-ounce package of frozen spinach (about 2 cups fresh)
1 Tbsp balsamic or red wine vinegar

Rinse the lentils and set aside. In a Dutch oven (or large saucepan) heat oil and add the onions and garlic, cook until tender but do not brown.
Stir in the lentils, water, tomatoes, broth granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.  Bring to a boil and then reduce heat.  Cover and simmer for 20 minutes.
Add carrot and spinach, bring to a boil again breaking up the frozen spinach with fork, reduce heat and simmer for about 15 minutes or until the lentils are tender.
Stir in vinegar and discard bay leaf.
Makes 4 servings and about 277 calories and 18 grams of protein for each serving.

This is another recipe modified from my Better Homes and Gardens Cooking for Today Vegetarian Recipes cookbook published around 1993.  I’ve used this book for probably 15 years and it’s full of great recipes.  I hope you like this one, it is one of our favorites.

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