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“This is a vegetarian stew that I love to make ahead and serve the next day. It's great for a cold night in fall/winter, But don't let that stop you from making it any other time of year! I get a request for this soup often and it's great for lunchbags to the office! Tasty.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Add carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer until lentils are tender. Stir in the vinegar. Discard the bay leaf. Adjust seasoning to your preference.

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