Even though I am not a fan of lentils, I do like this recipe. The colors in the soup make it a perfect soup to make for fall. I substituted fresh tomatoes and spinach for canned and frozen, used homemade chicken stock instead of water and bullion granules, added a bit more salt and water than the recipe called for and added a little cayenne pepper.
SPINACH LENTIL STEW
1 cup dry lentils
1 medium onion, chopped 1/2 cup
2 cloves garlic, minced
1 tablespoon cooking oil
4 cups water
1 7 1/2 oz. can tomatoes, cut up
4 teaspoons instant vegetable or 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 oz. package frozen chopped spinach
1 Tablespoon balsamic or red wine vinegar
Rinse lentils; set aside. In a large sauce pan or dutch oven, cook garlic and onion in oil until tender but not brown. Stir in the lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add carrots and frozen spinach. Bring to a boil. Cover and simmer about 15 minutes more or until lentils are tender. Stir in vinegar. Discard bay leaf.
(My soup took longer than this because my lentils must have been older and didn't cook as fast.)
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