Lentil-Spinach Stew

• 1 c. dry lentils
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 c. water
• 1 (7 1/2 oz.) can cut tomatoes
• 4 tsp. vegetable bouillon granules
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt and thyme
• 1/4 tsp. fennel seed and pepper
• 1 bay leaf
• 2 medium chopped carrots (1 c.)
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 Tbsp. red wine vinegar

1. Rinse lentils; set aside.
2. In a large saucepan or Dutch oven cook onion and garlic until tender, not brown.
3. Stir in lentils, water, tomatoes, bouillon, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf.
4. Bring to a boil.
5. Reduce heat. Cover and simmer for 20 minutes.
6. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for about 10 minutes or until lentils are tender. Add vinegar; discard bay leaf.
7. Makes 4 servings.

lentils, onion, garlic, water, tomatoes, vegetable bouillon granules, worcestershire sauce, salt, pepper, bay leaf, carrots, spinach, red wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394459 (may not work)