Title: Lentil and Spinach stew

Yield: 4 servings

Category: Entree

Source: Beth Jayapalan/Ruth Hoffman



Rinse lentils; set aside. In a large saucepan or Dutch oven, cook onion and garlic in broth till tender but not brown. Stir in the lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer about 15 minutes more or till lnetils are tender. Stir in vnegar. Discard bay leaf