1 cup dry lentils

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

1 tablespoon vegetable oil

4 cups water

1 7 1/2-ounce can tomatoes, cut up

4 teaspoons instant vegetable or chicken bouillon granules

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon dried thyme, crushed

1/4 teaspoon fennel seed, crushed

1/4 teaspoon pepper

1 bay leaf

2 medium carrots, chopped (1 cup)

1 10-ounce package frozen chopped spinach

1 tablespoon balsamic or red wine vinegar

 

Rinse lentils; set aside. In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown. Stir in the lentils, water, tomatoes, bouillon granules, 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 until lentils are tender. Stir in vinegar. Discard bay leaf.

 

Makes 4 servings.