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2 garlic cloves, minced 1 medium onion (about 1/2 c.), chopped 1 Tbsp. oil 1 c. dry lentils 4 c. vegetable broth or 4 c. water plus 4 tsp. vegetable bouillon 10 oz. frozen spinach 7.5 oz. can chopped or diced tomatoes (I couldn't find this, so I used one-half 14.5 oz. can) 1 bay leaf 1/2 tsp. salt 1/2 tsp. thyme 1/4 tsp. fennel seeds, crushed 1/4 tsp. pepper 1 Tbsp. Worcestershire sauce 1 Tbsp. balsamic vinegar or red wine vinegar 2 medium carrots, chopped (about 1 c.) Mince garlic cloves and chop onion. Heat oil in large saucepan or Dutch oven. Heat onion and garlic in oil until soft, but not brown. Add dry lentils, broth, tomatoes, salt, pepper, thyme, bay leaf and fennel seeds. Bring to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes. Add frozen spinach and carrots. Bring to a boil again. Break apart frozen spinach with a fork as needed. Reduce heat. Cover and simmer another 10 to 15 minutes until lentils and carrots are tender. Remove bay leaf. Please Note: It's hard to find the bay leaf once the spinach is in! So you "may" want to remove it before you put the spinach in!) Stir in vinegar. Serve hot! Yields approximately 7 (1 cup) servings. Points Per Serving: 1. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |