This easy lentil stew recipe is a crowd-pleaser. For many vegans and vegetarians, cooking lentils is a favorite activity. These legumes provide protein, are heart-healthy, and they offer delicious ways to enjoy nutritious meals. As an added bonus, they cook quickly and do not need to soak the way many beans do.
Some say it is best to add salt after cooking, as salt can prevent the lentils from softening (others call this an old wive's tale). Note that yellow, red, and orange lentils can become mushy, so they are best for soups and sauces. For the spinach lentil stew recipe below, use green or brown lentils.
When cooking lentils, bring them to just to before the boiling point, and then reduce heat to low. Look for just a few bubbles in the water and some gentle movement in the lentils. Be careful not to overcook.
Lentils are versatile. They work well in soups, salads, stews, and chili. For a hearty meal, toss them with oil and vinegar and throw in some greens and your protein of choice.
Spinach Lentil Stew Recipe, adapted from tasteofhome.com.
Ingredients
- 1/2 cup chopped onion
- 1 tablespoon olive or vegetable oil
- 2 garlic cloves, minced
- 5 cups water
- 1 cup dry lentils, rinsed
- 4 teaspoons vegetable or chicken bouillon granules
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon salt or to taste
- 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 tablespoon red wine vinegar
Directions
In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf. Yield: 6 servings.
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