Spinach Lentil Stew

Lentil-Spinach Stew
There is no way you can eat just one bowl of this soup! The first time we had this we decided if we ever had a restaurant we would charge a $1.00 for the first bowl, $2.00 for the second, $3.00 for the third and so on!

Simple and Delicious!

• 1 medium onion
• 3-5 cloves garlic
• (6oz, 1 cup) split red lentils
• 1 (14oz) can chopped tomatoes (with juice)
• 4 cups Vegetable Stock (more or less depending on the consistency soup you like)
  
• 1 tbsp Worcestershire sauce, or dark soy sauce
• 1/2 tsp kosher salt & fresh ground pepper
• 1 tsp dried thyme
• 1 tsp ground fennel seed (this is what makes you keep coming back for more!)
  
• 1 bay leaf
• 2 medium carrots
• (9oz) fresh or frozen chopped spinach
• 1 tbsp balsamic vinegar or red wine vinegar (add with each serving)

1. Chop the onion.
Sauté in olive oil until soft but not browned.

2. Meanwhile, chop the garlic and rinse the lentils.

When the onion is soft, add the garlic, lentils, tomatoes, vegetable stock, Worcestershire / soy sauce, salt, thyme, fennel and bay leaf to the pan, along with (2-4 cups) stock.

3. Bring to a boil, then reduce heat, cover pan, and simmer for about 20 minutes, until the lentils have started to break up. Stir occasionally.

4. Meanwhile, peel the carrots and chop into 1cm (1/4 inch) cubes.
If using fresh spinach, wash, remove large stalks and chop roughly.

5. Add the carrots and spinach to the pan.
Stir until mixed, and until frozen spinach has defrosted.
Cover and simmer a further 15 minutes, or until lentils and vegetables are cooked.
Remove bay leaf.

Using frozen chopped spinach gives a more homogeneous texture - fresh spinach will be in larger pieces
I sometimes like a mixture of the two.

As always, adjust to your liking! We never really "measure" or follow a recipe exact! That is the major joy of preparing and cooking food, especially SOUPS!... ENJOY!!