Lentil -Spinach Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 439.8 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Lentil -Spinach Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    * Lentils, 1 cup -rinsed
    Onion, chopped
    * Garlic, 1 tsp
    * *Extra Virgin Olive Oil, 2 t.
    * Water, 4 cups
    Veg. bouillon 2 t.
    * Stewed Tomatoes, 14 oz. can
    *, Worcestershire Sauce, 1 T.
    * Salt sense 0.5 tsp
    Thyme, dried 1/2 t.
    Fennel seed ,crushed 1/4 t.
    Bay leaf
    * Carrots, raw, 1.5 cup, chopped
    * Peppers, sweet, red, chopped
    * *Potato, raw, diced
    Baby Spinach 4-6 cups


Rinse lentils and drain.
Saute onion and garlic in oil until softened.Stir in lentils, water, tomatoes, bouillon, and seasonings.Bring to boil, reduce heat and simmer for about 25 minutes.
Add carrots, potatoes and red pepper. and simmer for about 25 more minutes. Add as much spinach as you'd like (4 to 6 cups)-or more reduce heat cook about 5 minutes more, until spinach wilts. Remove from heat . Stir in balsalmic vinegarette.

Number of Servings: 6

Recipe submitted by SparkPeople user KATHMARY.

TAGS:  Vegetarian Meals |

Rate This Recipe