Lentil-Spinach Stew

This recipe is from Better Homes and Gardens Vegetarian Recipes Cooking for Today cookbook.

1 cup dry lentils
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 Tbsp olive oil
4 cups water
4 tsp instant vegetable or chicken bouillon granules  (I substituted chicken broth for the water and bouillon)
15 oz can diced tomatoes
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme, crushed  (I used 1/4 tsp ground thyme and it was fine)
1/4 tsp fennel seed, crushed
1/4 tsp pepper
1 bay leaf
2 medium carrots, chopped (1 cup)
1 10 oz package frozen chopped spinach
1 Tbsp balsamic or red wine vinegar
hot sauce to taste


Rinse lentils; set aside.  In a large saucepan cook onion and garlic in oil until tender.  Stir in lentils, water and bouillon (or broth), tomatoes, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf.  Bring to a boil; reduce heat.  Cover and simmer 20 minutes.  Add carrots and frozen spinach.  Bring to a boil, breaking up spinach with a fork; reduce heat.  Cover and simmer 15 minutes more until lentils and carrots are tender.  Stir in vinegar.  Discard bay leaf.  Add hot sauce as desired.