Rosemary Lentil Stew Recipe

Rosemary Lentil Stew Recipe

Rosemary Lentil Stew


  • 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

This soup is perfect for a cool fall evening and it's really easy to make. I loaded it with frozen veggies and lentils so it was quick to come together and cooked while I baked off some fresh bread.

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

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