Ingredients:
1 cup dry lentils, washed, strained
1 medium onion, chopped (1/2 cup)
2-3 cloves garlic, minced
1 TBS olive oil
4 cups water or preferable vegetable broth (If using water add 4 tsp bullion powder, preferably homemade)
7 1/2 ounces can tomato, chopped (Or use 8 ounces fresh)
1 TBS Worcestershire sauce
1/2 tsp salt
1 tsp dried thyme
1/4 tsp fennel seed, crushed
1/2 tsp black pepper
pinch of turmeric powder
1 bay leaf
2 medium carrots, chopped (1 cup)
1 – 10 ounce chopped frozen spinach (Or use fresh)
1 TBS balsamic or red wine vinegar
Directions:
Wash lentils, set aside. In large saucepan or dutch oven cook onion and garlic in olive oil until tender but not brown. Stir in the lentils, broth (or water with bullion powder), Worcestershire sauce, salt, thyme, fennel seed, pepper, turmeric, and bay leaf. Bring to a boil; reduce heat. Cover and simmer 20 minutes. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork (if frozen) ; reduce heat. Cover and simmer about 15 minutes or until lentils are tender. Stir in vinegar. Discard bay leaf to the compost before serving.
Makes 4 servings
This has been yet another recipe I have been making for about 35 years, I absolutely LOVE lentils and hope that you enjoy this recipe as much as I do.
Enjoy!