Spinach Lentil Stew
Spinach Lentil Stew is a gluten free and dairy free soup. For 84 cents per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 188 calories, 11g of protein, and 3g of fat. This recipe serves 6. 63 people have made this recipe and would make it again. This recipe from Taste of Home requires worcestershire sauce, dried thyme, carrots, and spinach. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns a super spoonacular score of 100%. If you like this recipe, you might also like recipes such as Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew, Lentil Stew, and Two Lentil Stew.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped carrots
4 teaspoons vegetable or chicken bouillon granules
1/2 teaspoon dried thyme
2 garlic cloves, minced
1 cup lentils, rinsed
1/2 cup chopped onion
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1/2 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon vegetable oil
5 cups water
3 teaspoons Worcestershire sauce
Equipment:
sauce pan
Cooking instruction summary:
Directions In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf. Yield: 6 servings. Originally published as Spinach Lentil Stew in Light & TastyAugust/September 2003, p39 Nutritional Facts One serving (1-1/4 cups) equals 168 calories, 3 g fat (trace saturated fat), trace cholesterol, 1,123 mg sodium, 27 g carbohydrate, 10 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, saute onion in oil until tender.
2. Add garlic; cook 1 minute longer.
3. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
4. Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Information:
covered percent of daily need
