VEGETABLE STEW WITH LENTILS (Signs of fall are already around us. Children back to school, the leaves on the trees are slowing their growth to show their fall colors and the weather is starting to cool down. Time to start getting those comfort soup and stew recipes ready to usher in those first cold evenings, and this is one my favorites to do that with!) Ingredients: 1/2 cup chopped onion 1 Tbsp vegetable oil 1 Tbsp minced garlic, minced 5 cups water 1 cup lentils, rinsed 4 tsp vegetable bouillon granules 3 tsp Worcestershire sauce 1/2 tsp salt 1/2 tsp dried thyme 1/4 tsp pepper 1 bay leaf 1 cup chopped carrots 1 regular sized can ROTEL diced tomatoes with chillies, undrained 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 to 2 teaspoons apple cider vinegar 3 cups cooked white rice Directions: In a large saucepan, heat oil and saute onion until tender. Add garlic and saute, 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. 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 rice. Makes 6 servings FOLKS! SOON…In addition to daily posting of my favorite recipes here on Facebook, my brand new website with a complete collection of my page’s recipes and more will also be available! Stay tuned in the coming week for more details and announcements! Source: https://facebook/TheChefRonLock
Posted on: Tue, 17 Sep 2013 15:56:53 +0000
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