Ingredients

• 1 C. dry lentils, rinsed
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 T. olive oil
• 4 C. water
• 1 (7.5 oz.) can tomatoes, cut up
• 2 t. bouillon
• 1 T. Worcestershire Sauce
• ½ t. thyme
• ¼ t. black pepper
• 1 bay leaf
• 1 (10 oz.) pkg. frozen spinach
• 2 medium carrots, chopped
• 1 T. balsamic vinegar

Method

In a large saucepan, sauté onions & garlic in olive oil.
Stir in lentils and water.
Add tomatoes, bouillon, Worcestershire sauce, thyme, bay leaf and black pepper.
Boil for 20 minutes.
Add carrots and spinach and simmer 15 minutes.
Stir in vinegar and discard bay leaf.

Categories

30 Minute, Healthy, Vegetarian, Stews