Lentil-Spinach Stew

Summary

Yield	0
Prep Time	45 minutes
Seasons	Winter

Description

Ingredients

10 slice bacon, chopped
2 medium onions, diced
2 c coarsely diced carrots
5 clove garlic, pressed or minced
4 c brown lentils, rinsed and picked
1 can diced tomatoes
1 c dry white wine
10 c chicken stock, preferably homemade
2 bay leaves
4 c baby spinach leaves, washed
Salt and pepper to taste
10 slice bacon, chopped
2 medium onions, diced
2 c coarsely diced carrots
5 clove garlic, pressed or minced
4 c brown lentils, rinsed and picked
1 can diced tomatoes
1 c dry white wine
10 c chicken stock, preferably homemade
2 bay leaves
4 c baby spinach leaves, washed
Salt and pepper to taste

Instructions

Fry the bacon in a large stockpot until crisp. Turn down the heat to medium-low. Add the onion and carrot and stir well. Add the garlic and stir for about 30 seconds. Add the bay leaves and the lentils and stir gently. Cook for 8 minutes, stirring gently every minute or so. Pour in the tomatoes and stir. Add the wine and simmer for 2 minutes. Add the chicken stock and cook for 30 minutes, or until lentils are tender. Taste and season with the salt and pepper. Remove the bay leaves. Stir in the spinach and stir until wilted. Serve.

This keeps well for several days, and in fact, the flavor gets better. It also freezes well, but the texture will suffer a bit.

Notes

You could add any leftover meat to this, and swiss chard or other greens can easily replace the spinach. I have used leftover baked sweet potato in place of the carrots, just add it at the end with the spinach. Add more broth, and it's soup! Whatever you do, it's healthy and filling.