Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the 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 leaf.