Vegetarian Spinach Lentil Stew

Vegetarian Spinach Lentil Stew

This stew is one of our favourite meals in the wintertime. While it REALLY doesn’t work in the crock pot, it cooks up fairly quickly, and you can prep some of your ingredients the night before so when you’re on a tight timeline you can throw it all together and it’s ready in no time. I usually do a double or triple batch and freeze the extra portions for lazy or crazy nights.
1/2 c chopped onion
4 garlic cloves
1 tbsp olive oil
5 c vegetable broth or 5 c water and 5 vegetable bouillon cubes
1 cup rinsed lentils
3 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp thyme; I use fresh/frozen or if I’m in a pinch, dried is fine
1 Bay  leaf
1 c chopped carrots
1 14.5oz can of diced tomatoes (do not drain)
1 pkg (10 oz) frozen chopped spinach, thawed and liquid squeezed out
1 tbsp red wine vinegar
Basmati rice (make as much as you think you need; I make 1.5 cups of dry rice)
In large saucepan, saute onion and garlic in oil until tender. Add water, lentils, bouillon, Worcestershire sauce, salt, thyme, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer 20 minutes.
Add carrots, tomatoes, and spinach, return to boil. Reduce heat, simmer another 20 minutes or longer until lentils are tender. Stir in vinegar. I leave the bay leaf in, and whoever gets it, ‘wins’.
RICE:
1.5 cups basmati rice
3 cups water
Prepare according to package instructions, or add both to rice cooker and start the pot.
Serve stew over rice.
 

Leave a Reply

Your email address will not be published. Required fields are marked *