Lentil-Spinach Stew

This recipe was posted on the Fatfree mailing list by Ruth Hoffman. This is pretty much as Ruth posted it; I've only made a few changes to the presentation and ingredients, and added measurement conversions. It's a fairly simple recipe, but really delicious. Kale works well instead of the spinach - use a bit less of that, maybe 175-200g (6-7oz). The recipe calls for quite a lot of thyme, but it really doesn't dominate the completed dish.

Serves 5

Lentil-Spinach Stew
Photo © Billy Abbott

Saute the onion in vegetable stock until soft but not browned. When the onion is soft, add the garlic, lentils, tomatoes, stock powder, Worcestershire / soy sauce, salt, thyme, fennel and bay leaf to the pan, along with 900ml (32 fl oz, 4 cups) water.

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.

Meanwhile, peel the carrots and chop into 1 cm (¼ inch) cubes. If using fresh spinach, wash, remove large stalks and chop roughly.

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 and stir in vinegar.



Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 30 Apr 1998 (last altered 29 Apr 2001) - comments and questions to Kake L Pugh (kake@earth.li).