Spinach and Lentil Stew
900ml (1½ pints) Vegetable Stock
1 400g (14oz) Tin Chopped Tomatoes
250g (9oz) Spinach
170g (6oz) Split Red Lentils
1 Medium Onion
5 Cloves Garlic
2 Medium Carrots
1 tbsp Worcestershire or Dark Soy Sauce
1 tbsp Red Wine Vinegar
1 tsp Dried Thyme
½-1 tsp Sugar
½ tsp Ground Fennel Seed
1 Bay Leaf
Salt and Pepper, to taste
Peel and chop the onion, chop the garlic.
Rinse the lentils.
Saute the onion until softened but not allow to brown.
When softened add the garlic.
Add the lentils, tomatoes, stock, Worcestershire or soy sauce, sugar and herbs.
Bring to the boil, then reduce heat, cover and simmer for about 20 minutes or until the lentils have started to break up, stirring occasionally.
Wash and chop the spinach (removing any thicker stalks), peel and dice the carrot.
Add the spinach and carrots, stirring well.
Cover and simmer 15 minutes or until lentils and vegetables are cooked.
Remove bay leaf and stir in the vinegar.
Taste and adjust seasoning.
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