Ingredients
1/2 cup chopped onion1 tablespoon vegetable oil2 garlic cloves, minced5 cups water1 cup lentils, rinsed4 teaspoons vegetable or chicken bouillon granules3 teaspoons Worcestershire sauce1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1 bay leaf1 cup chopped carrots1 can (14-1/2 ounces) diced tomatoes, undrained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 tablespoon red wine vinegar
Preparation
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.
