Spinach Lentil Stew

Spinach Lentil Stew - square.png


1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil

5 cups water
1 cup lentils, rinsed
4 tsp. Mrs. Miller’s Chicken Soup Base
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 bay leaf

1 cup chopped carrots
1 can (14.5 oz.) diced tomatoes, do not drain
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry.

1 Tbsp. red wine vinegar


Sauté onion, garlic, and olive oil in a large saucepan until tender. Add water, lentils, soup base, Worcestershire sauce, salt, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add carrots, tomatoes, and spinach and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in red wine vinegar. Discard bay leaf. Serve over cooked wild rice.