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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.

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