Lentil and Spinach stew

Ingredients

1 cup dry lentils
1 medium onion -- chopped (1/2 cup)
2 cloves garlic -- minced
1 tablespoon broth or water -- (more if needed)
4 cups water
1 can tomatoes -- cut up (7-1/2 oz.)
4 teaspoons instant vegetable bouillon granules
1 tablespoon vegetarian Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon fennel seed -- crushed
1/4 teaspoon pepper
1 bay leaf
2 medium carrots -- chopped (1 cup)
1 package frozen chopped spinach -- (10 oz.)
1 tablespoon balsamic vinegar -- or red wine vinegar

Instructions

Rinse lentils; set aside. In a large saucepan or Dutch oven, cook onion and garlic in broth till tender but not brown. Stir in the lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf. 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 or till lnetils are tender. Stir in vnegar. Discard bay leaf