Spinach and Lentil Stew

Spinach Lentil Stew

1/2 cup chopped onion
2 garlic cloves, minced
1 TB Olive Oil
5 cups water
1 cup lentils, rinsed
4 tsp vegetable bouillon granules
3 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf
2 cups chopped carrots
2 cans (14-1/2 oz) diced tomatoes undrained
5 oz fresh spinach
1 TB red wine vinegar

Saute onion & garlic in oil until tender. Add water, lentils, Bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add carrots, tomatoes and spinach; return to a boil. Reduce heat; cover & simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar.