Lentil and Spinach Stew


Lentil and Spinach Stew

Lentil and Spinach Stew

A hearty soup that can be made from pantry items or fresh.


  • 1 cup dry lentils (any color), sorted and rinsed
  • 1/4 cup dehydrated minced onion
  • 1 tablespoon dehydrated minced garlic
  • 1/2 cup dehydrated chopped carrots
  • 1 1/2 cups dehydrated eggplant cubes
  • 14 ounces diced tomatoes, undrained (or 1/2 cup tomato powder)
  • 6 cups of stock, chicken or vegetable
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dry thyme
  • 1 tablespoon red pepper flakes
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups fresh or frozen spinach
  • 2 tablespoons apple cider vinegar
  • Parmesan cheese to top each bowl if desired.


  1. Combine all the ingredients except the spinach and apple cider vinegar in a large saucepan, reserving 1 cup of the stock. Bring to a boil uncovered on medium heat. Reduce heat to low, cover, and simmer until the vegetables are almost soft.
  2. Add the remaining stock if necessary, the spinach, and the vinegar.
  3. Return to a simmer and cook until the vegetables are done.
  4. Check seasonings, remove the bay leaf, and serve hot.


Keep in mind amounts should be considered suggestions. If you really like something or really dislike something--or if you don't have something--make the necessary adjustments.

While good on it's own, topped with a bit of Parmesan cheese and alongside a piece of sourdough bread makes it almost irresistible.


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