3/4 to 1 cup dry lentils
1/2 package frozen stew vegetables
dry minced garlic (as much as you like)
2 vegetarian vegetable bouillon cubes (I used Maggi)
dash dry parsley
1 Bay leaf
Sort and rinse lentils. Put them in a medium (about 6 cup) pot with the frozen vegetables and fill pot about 1/2 way with water. Bring to a boil over high heat. Reduce heat to medium. Vent lid (tilt it a little if you don't have a steam release vent on the top of your pot) and simmer about 15 minutes. Add boullion cubes and spices. Cook another 15-20 minutes or until lentils are soft. Serve with whole wheat vegan bread or poured over cooked rice, noodles or mashed potatoes. Very tasty, very quick and (best of all) VERY INEXPENSIVE!