Light and Tasty Stew

I have not shared a recipe lately and figured it was high time I did.  This is an all time favorite for everyone in my house!  We have it year round, but it makes a great fall/winter time meal.

Spinach Lentil Stew

1/2 C chopped onion
2 garlic cloves, minced
1 tbsp canola oil (I use olive)
5 C water
1 C lentils, rinsed
4 tsp vegetable or chicken bouillon
3 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf
1 C chopped carrots
1 can (4-1/2 oz) diced tomatoes, undrained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry (I use fresh most of the time)
1 tbsp red wine vinegar

In a large sauce pan, saute onion and garlic in oil until tender.  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 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 and discard bay leaf before serving.

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I have started doubling this since everyone comes back for thirds....hope your family enjoys it as much as mine! Bon Appetit!