Easy Tasty Hearty Lentil Black Bean Stew - cooking recipe

Ingredients

8 ounces dry lentils
8 ounces canned black beans
2 minced garlic cloves
1 bay leaf
1 vegetable stock cube
4 cups water
1 tablespoon olive oil
2 medium carrots, peeled & diced
2 medium potatoes, peeled & diced
2 celery ribs, diced
1/4 head green cabbage, chopped in 1 - 2 inch pieces
1 teaspoon leaf thyme
3/4 cup low sodium spaghetti sauce
fresh ground black pepper
parsley
salt

Preparation

Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
Add 4 cups of cold water, bay leaf, lentils, black beans and unsalted veggie cube to the pot. Bring to a boil and cook for 25 minutes on medium/high. In a crockpot, cook 5 hours on low.
Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
Add minced parsley and serve.
Slow Cooker or Crockpot Directions: Throw everything in the crockpot, set the heat on low, cover and cook for 6 - 8 hours. Add the spaghetti sauce, salt & pepper and parsley at the end.
Remove bay leaf before serving.