Spinach Lentil Stew
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice.
—Alice McEachern of Surrey, British Columbia
Reviews
Surprisingly good, considering how easy it is! It's great just by itself, though sometimes I'll add in a touch (1 t. or so) of any fun spice mix I have on hand (cajun, za'atar, ras el hanout, etc.). YUM!
Nice recipe
This is a great tasting dish. Lentils can be eaten any time of the year, Not just when it's cold outside. I didn't have Worcestershire sauce on hand, so I didn't use that. Instead of water, I used vegetable broth along with water. I Also used fresh spinach and one fresh tomato along with the can of tomatoes. I also squeezed in some fresh lemon juice instead of the red wine. I will fix this again. I was easy to make and you can make any adjustment you want to make, to suite your taste. I served it with jiffy cornbread. A toss salad is also a great addition to this dish.
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Delicious stew for a cold night in December. My husband went back for thirds! I used Korrs vegetable bouillion cubes and fresh spinach just at the end. I forgot the red wine vinegar but didn't miss it. Also I doubled the recipe, and I added an extra cup of lentils to make it thicker. Thank you for the great recipe!
This lentil soup is hardy and satisfying without being high in calories! I added celery and turkey keilbasa sausage. My picky 15 month old even loved it!
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Delicious, full of body and flavor. I'm the only vegetarian in my family so am always looking for recipes that will satisfy me and my family, and this one fit the bill perfectly. I'll definitely make it again!
I get so bored with lentils (we eat them a lot) and I do not like frozen spinach at all, but this stew was delicious! The portions were very large and the recipe is wonderful. Thanks for sharing it!