{soups-salads-and-salad-dressings} Rosemary Lentil Stew

 

Rosemary Lentil Stew

Posted by Sarena Shasteen, Special Contributor

• One 16-ounce bag lentils (rinsed and drained)
• 1 medium onion chopped
• 4 garlic cloves minced
• 10 cups water
• 2 large or 4 small vegetable bouillon cubes
• 1 jar pasta sauce
• One 12 ounce bag frozen brussels sprouts
• One 32 ounce bag frozen mixed vegetables
• 2 tablespoons fresh rosemary
• Salt and pepper to taste

Put everything in a large pot and boil for 45 minutes to 1 hour or until the lentils are cooked.

Servings: 6

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