Savory Soup Sunday: Lentil and Spinach Stew

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Every once in a while I get in the mood to make lentil soup or maybe a lentil burger. So I buy lentils. If there’s ever a shortage, officials may want to check my pantry. You see, I buy them, but then I forget to actually cook them. Even if I had a specific recipe in mind when I bought them. Well, seriously cold weather and Savory Soup Sunday was the impetus I needed to actually make something with them. Ergo, Lentil and Spinach Stew.

This recipe also complies with the January Pantry Challenge as everything in it comes from my pantry, mostly my dehydrated pantry. Of course, you can use fresh or even frozen ingredients. The recipe reflects what I used. You’ll have to make adjustments if using fresh.

You’ll need minced onion, minced garlic, stock, Worcestershire sauce, carrots, diced tomatoes, eggplant, spinach, lentils, and assorted herbs. You’ll also want some apple cider vinegar; trust me on this. A word about the stock. I call for 6 cups of stock. If using dehydrated items where called for, you’ll probably need all 6. But start with 5 cups and add more if needed.

Everything except the spinach gets thrown in the pot at once. Bring to a boil, reduce heat to medium, and simmer until the lentils are almost tender and the vegetable done. Add the spinach–fresh or dehydrated–and cook until everything is done. Add the vinegar just before serving.

A piece (or 2) of sourdough bread makes a great accompaniment.

Thanks to this stew, lentils will be showing up on my menu more often. You can find my recipe for Lentil and Spinach Stew here.

© Copyright 2018 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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