Easy Lentil and Spinach Stew

[Guest guest]

This is based on a recipe from Taste of Home, and has become one of our favorite

stews. It is even better the next day- if you can manage to not eat it all at

one setting.

 

This is very good served over brown rice, bulgar wheat or biscuits.

 

Ingredients:

1/2 cup chopped onion

4 cloves of garlic crushed

2 Tablespoons of olive oil

7 cups of water

2 cups rinsed lentils

1 Tablespoon dried thyme

1 teaspoon Sea Salt (more to taste)

1 1/2 teaspoon season salt

1 teaspoon cumin

1/2 teaspoon pepper

2 bay leaves

2 cups chopped carrots

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

2 cups fresh chopped spinach

1 Tablespoon Red Wine Vinegar

 

Directions:

In a large saucepan, saute onion and garlic in olive oil until tender. Add the

lentils, salt, thyme,season salt, cumin, pepper and bay leaves. Lightly saute

for about a minute. Add the water and bring to a boil. Reduce heat; cover and

simmer for 20 minutes.

 

Add 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 leaves.

 

Yield is roughly 8 servings.

Prep time 10 min. Cook time: 40 min.