Lentil Spinach Stew with Fennel Seed

Lentil Spinach Stew
From Better Homes and Gardens Vegetarian Cookbook


2 cups dry lentils
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoon cooking oil
8 cups water
16 oz can tomatoes, cut up
8 teaspoons bouillon granules
2 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried thyme, crushed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon pepper
2 bay leaves
4 medium carrots, chopped
2 10-ounce package frozen chopped spinach
2 tablespoons balsamic or red wine vinegar

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 the lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaves. 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 till lentils are tender. Stir in vinegar. Discard bay leaves.