Name: Lentil Stew
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lentil Stew

1. 1/2 cup chopped onion -

2. 1 tablespoon vegetable oil -

3. 2 garlic cloves, minced -

4. 5 cups water -

5. 1 cup lentils, rinsed -

6. 4 teaspoons vegetable or chicken bouillon granules -

7. 3 teaspoons Worcestershire sauce -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon dried thyme -

10. 1/4 teaspoon pepper -

11. 1 bay leaf -

12. 1 cup chopped carrots -

13. 1 can (14-1/2 ounces) diced tomatoes, undrained -

14. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

15. 1 tablespoon red wine vinegar -

How to cook deliciously - Lentil Stew

1. Stage

Saute the onion in vegetable oil until tender; do this in a large saucepan, the one you'll use to cook the stew. Add the garlic and cook for another minute. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf to the saucepan and boil. Reduce the heat, cover the pan and simmer the stew for 20 minutes.

2. Stage

Add the carrots, tomatoes and spinach to the saucepan and return the stew to a boil. Reduce the heat, cover the pan and simmer for 15 to 20 minutes longer until the lentils are tender. Add the vinegar, and remove and discard the vinegar.