This recipe is from www.ivu.org/recipes/indian-beans/lentil. The poster said it was posted on the Fatfree mailing list by Ruth Hoffman. Simple and delicious. Serves 5.
1 medium onion
5 cloves garlic
1 cup split red lentils
1, 15 oz can chopped tomatos
1 tbsp dark soy sauce
4 cups veggie broth
1/2 tsp salt
1 tsp dried thyme
1/2 tsp ground fennel seed or ground anise seed
1 tbsp smoked paprika (optional)
1 bay leaf
2 medium carrots chopped into 1/4 inch cubes
9 oz spinach chopped roughly
1 tbsp balsamic or red wine vinegar
Chop the onion and saute until soft. Chop the garlic and rinse the lents. When onion is soft, add the garlic, lentils, tomato, broth, soy sauce, salt, thyme, fennel and bay leaf to the pan. Bring to a boil, reduce heat, cover pan and simmer for about 20 minutes until lentils have started to break up. Stir occasionally.
Add the carrots and spinach. Mix in, Cover and simmer 15 minutes until lentils and veggies are cooked. Remove bay leaf and stir in vinegar. Serve with whole wheat buns or cornbread.