Lentil Spinach Stew

We all have to admit that during pandemic life we have resorted to new things that maybe we have never done before. Never have I ever really looked for stew/soup recipes however, I was faced with a wonderful opportunity to use up dried lentils we had along with a great amount of frozen spinach I reserved. I came down with an awful cold this past Monday that had me coughing nonstop with a headache and a fever. I was a bit afraid, but I tried to stay hydrated and slept for two days and then I finally started to feel better. My hunger returned and then I realized I didn't have much food prepared at all. Which lead to my online search of Taste of Home and created my own recipe with what I had available. Not only is this recipe pretty simple I think a lot of these items are staples and many can be substituted. After making this recipe, I added some smoked turkey that Chris smoked for some extra bulk and nutrition, it helped to stretch the recipe out a bit which is always great. I'm hoping it lasts me all week for lunches or dinners. This is one I will be making again and will reserve a place among my favorites. Enjoy your Friday!

Ingredients:

1/2 cup chopped onion (white/yellow)
1 Tbsp vegetable oil
1 tsp garlic powder
5 cups water
1 cup lentils- rinsed
2 chicken bouillon cubes
3 tsp Worcester sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp ground pepper
1 bay leaf
1 cup chopped carrots
1 can (14.5 oz) undrained diced tomatoes
10 oz frozen spinach, thawed and squeezed dry
1 Tbsp red wine vinegar

How to:

In a medium pan sauté onion in oil and sprinkle with garlic powder.
Add water, bouillon cubes, Worcester sauce, salt, thyme, black pepper, and bay leaf and stir.
Bring to a boil, reduce heat, cover and simmer for 20 mins.
Turn heat back to high and add lentils, carrots, tomatoes, spinach, bring to a boil and reduce heat and cover again simmering for 15-20 mins.
Lastly, remove bay leaf and stir in red wine vinegar.
Serve with your favorite warm sandwich, oyster crackers, or saltines and enjoy!