This is a quick dish I made for a lunch one day that I'd been meaning to post. I rely on my blog to look up some recipes instead of pouring through my hand written recipes stashed in a big notebook. This is hearty, full of protein from the lentils and fast if you use canned instead of dried.
Here is the photo - lentils with spinach, tomatoes and carrots over rice made a great hot lunch. Served with warm naan and makes good leftovers.
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar
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.
Linking with Marg at The Intrepid Reader for Weekend Cooking