Spinach Lentil Stew | Food Stuff

Ingredients

• 1 bay leaf
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup chopped carrots
• 4 teaspoons vegetable or chicken bouillon granules
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 1 cup lentils, rinsed
• 1/2 cup chopped onion
• 1/4 teaspoon pepper
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon vegetable oil
• 5 cups water
• 3 teaspoons Worcestershire sauce