Lentil And Spinach Stew
1 medium onion
5 cloves garlic
1 cup split red lentils
500 g can chopped tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon ground fennel seeds
1 bay leaf
2 medium carrots
280 g fresh chopped spinach
1 tablespoon balsamic vinegar or red wine vinegar
Chop the onion.Saute in a stock pot or other large pan with a little vegetable stock until soft but not browned. Meanwhile,chop the garlic and rinse the lentils.
When the onion is soft, add the garlic, lentils, tomatoes, Worcestershire sauce, thyme, fennel seeds, and bay leaf to the pan, along with 4 cups water.
Bring to a boil,then reduce heat,cover pan,and simmer for about 20 minutes, until the lentils have started to break up. stir occasionally.
Meanwhile, peel the carrots and chop into 1/4-inch cubes.
If using fresh spinach,wash,remove large stalks and chop roughly.
Add the carrots and spinach to the pan. stir until mixed, and if using frozen spinach,until the spinach has defrosted.
Cover and simmer an additional 15 minutes, or until lentils and vegetables are cooked.
Remove bay leaf and stir in vinegar
As delicious as these things are, it’s nice to sometimes add a truly healthy, unprocessed meal into your repertoire, and this lentil stew is just that. Aside from the olive oil and non-dairy yogurt (both of which are easy to sub, by the way), this dish contains whole ingredients like onions, carrots, celery, spinach, and, of course, lentils. And because the ingredients are so wholesome, only simple methods are required to prepare them.