Meatless, easy and fairly quick to make. Everyone liked it, though Elliot and Cole tried to pick out the spinach.
Spinach Lentil Stew
1/2 cup chopped onion
2 garlic cloves, minced
1 TB Olive Oil
5 cups homemade chicken stock (or use water and vegetable bouilon granules)
1 cup lentils, rinsed
3 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 oz) diced tomatoes undrained
1 (10oz) package of 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
