Lentil Mushroom And Spinach Stew Recipes

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

Steps:

• Rinse lentils; set aside.
• In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
• Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
• Bring to a boil; reduce heat, cover and simmer for 20 minutes.
• Add carrots and frozen spinach.
• Bring to a boil, breaking up spinach with a fork; reduce heat.
• Cover and simmer about 15 minutes more or till lentils are tender.
• Stir in vinegar, and discard bay leaf.
• To serve, ladle stew into individual bowls.

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
• Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
• Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.