Sunday, March 8, 2009

Lentil-Spinach Stew

1 cup sprouted lentils
1 medium onion, chopped
2 cloves garlic, minced
1 TB olive oil
4 cups water
1 (7 1/2 oz) can tomatoes, cut up
4 tsp vegetable broth powder
1 TB Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp fennel seed, crushed
1/4 tsp pepper
1 bay leaf
2 medium carrots, chopped
1 (10 oz) pkg frozen chopped spinach
1 TB balsamic or red wine vinegar

Sprout lentils by rinsing them and then letting them sit in a bowl of water for 3 hours. Drain; set aside. In a large saucepan cook onion and garlic in hot oil till tender. Stir in the lentils, water, tomatoes, vegetable broth powder, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer about 15 minutes more or till lentils are tender. Stir in vinegar. Discard bay leaf.

Taken from "Vegetarian Recipes" by Better Homes and Gardens

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