Baked Olives and Peppers
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Rosemary Lentil Stew Recipe
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
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