Lentil-Spinach Stew

• 1 cup dry lentils
• 1 medium onion, chopped (1/2 cup)
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 4 cups water
• 1 (7 1/2 ounce) can tomatoes, cut up
• 4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon fennel seed, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 medium carrots, chopped (1 cup)
• 1 (10 ounce) package frozen chopped spinach
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

1. Rinse lentils; set aside.
2. In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
3. Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
4. Bring to a boil; reduce heat, cover and simmer for 20 minutes.
5. Add carrots and frozen spinach.
6. Bring to a boil, breaking up spinach with a fork; reduce heat.
7. Cover and simmer about 15 minutes more or till lentils are tender.
8. Stir in vinegar, and discard bay leaf.
9. To serve, ladle stew into individual bowls.

lentils, onion, garlic, cooking oil, water, tomatoes, instant vegetable bouillon granules, worcestershire sauce, salt, thyme, fennel, pepper, bay leaf, carrots, spinach, balsamic vinegar

Taken from www.food.com/recipe/lentil-spinach-stew-129691 (may not work)