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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. —Alice McEachern of Surrey, British Columbia Ingredients:
1/2 cup chopped onion |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
5 cups water |
1 cup lentils, rinsed |
4 teaspoons vegetable or chicken bouillon granules |
3 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 bay leaf |
1 cup chopped carrots |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 tablespoon red wine vinegar |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf. Yield: 6 servings.
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