1/2 cup chopped onion
1 Tbsp vegetable oil
1 Tbsp minced garlic, minced
5 cups water
1 cup lentils, rinsed
4 tsp vegetable bouillon granules
3 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf
1 cup chopped carrots
1 regular sized can ROTEL diced tomatoes with chillies, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 to 2 teaspoons apple cider vinegar
3 cups cooked white rice


In a large saucepan, heat oil and saute onion until tender. Add garlic and saute, about 1 minute.
Add water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf and bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add carrots and tomatoes and return to a boil. Reduce heat, cover, and simmer for 15 minutes.
Add spinach and continue cooking five minutes longer, or until lentils are tender.
Stir in vinegar and adjust salt and pepper to taste.

Serve over white rice.

Makes 6 servings

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