Rosemary Lentil Stew Recipe
Daily Value: 20%
Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||446µg||111%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 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.
Recipe DetailsServings: 6
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