I saw this recipe on Bella’s blog, Bella Casa, and copied it to try, which I did recently and it was a hit. Very good flavors, filling, with good ingredients and low-fat too. I’ve been trying to incorporate more lentils into our diet and this is a good way to do that and it’s perfect for these Winter months.
Spinach Lentil Stew
This stew is hearty, healthy, flavorful, and easy to make. There’s nothing better than a 1-point meal that fills you up!!
2 garlic cloves minced
1 med onion (about 1/2 cup), chopped
1 Tb oil (I used canola)
1 cup dry lentils (I used a whole bag of dried lentils & soaked them first)
4 cups chicken broth (or 4 cups water + 4 tsp or cubes of chicken bouillon) I used 3 cans of chicken broth
10 oz frozen spinach
7.5 oz can chopped/diced tomatoes (I used a whole 15 oz. can of diced tomatoes)
1 bay leaf (didn’t use)
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. fennel seeds, crushed (didn’t have)
1/4 tsp. pepper
1 Tb. Worcestershire sauce
1 Tb. balsamic vinegar or red wine vinegar
2 medium carrots, chopped (about 1 cup) (I used baby carrots sliced)
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 lentils, broth, tomatoes, salt, pepper, thyme, bay leaf, and fennel seeds. Bring to a boil. Reduce heat, cover, and simmer for 15-20 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 10-15 minutes until lentils and carrots are tender. Remove bay leaf. (i did not use the bay leaf or fennel seeds)
Yields Approx. 7 (1-cup) servings
Nutritional Info: 100 calories, 2 g. fat, 7 g. fiber (1 point per 1-cup serving)
Source: Better Homes and Gardens Vegetarian Cookbook, 1993
Thanks Bella, for a winner of a soup recipe! I think you’ll all love it too.
If you still want to know what that sign in Stray Cats said…go back and read my last comment on that post! Not what it looked like, although still a strange saying.