Easy Tasty Hearty Lentil Black Bean Stew

• 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

1. Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
2. 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.
3. Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
4. Add minced parsley and serve.
5. 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.
6. Remove bay leaf before serving.

lentils, black beans, garlic, bay leaf, vegetable stock cube, water, olive oil, carrots, potatoes, celery, green cabbage, thyme, spaghetti sauce, fresh ground black pepper, parsley, salt

Taken from www.food.com/recipe/easy-tasty-hearty-lentil-black-bean-stew-453538 (may not work)