1. Home
  2. Cook
  3. Healthy Eating
  1. Home
  2. Cook
  3. Healthy Eating

Rosemary Lentil Stew Recipe

By
Staff Writer
Rosemary Lentil Stew Recipe
Rosemary Lentil Stew Recipe
Rosemary Lentil Stew

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.

Click here to see The Ultimate 1-Pot Meal Roundup.

6
Servings
Deliver Ingredients

Ingredients

  • 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

Directions

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

Rosemary Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Rosemary Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Around the Web