19 Best Vegetable Stew Recipes Ever Featured in Magazine

3. Lentil and Vegetable Stew

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic, minced
• 5 cups water
• 1 cup lentils, rinsed
• 4 teaspoons vegetable or chicken bouillon granules
• 3 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup chopped carrots
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 to 3 teaspoons apple cider vinegar
• 3 cups cooked brown or white rice

Instructions

1. In a large saucepan, heat oil and saute onion until tender. Add garlic and cook until fragrant, about 1 minute. Add water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf and bring to a boil. Reduce heat; cover and simmer for 20 minutes
2. Add carrots and tomatoes and return to a boil. Reduce heat, cover, and simmer for 15 minutes. Add spinach and continue cooking five minutes longer, or until lentils are tender. Stir in vinegar and adjust salt and pepper to taste. Serve over white or brown rice.

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