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Lentils with Zucchini and Rice

"Husband-approved vegetarian fare with zucchini and lentils!"

Ingredients :

4 cups water
1 cup dry lentils
1/2 cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
1/2 large onion, chopped
1/2 green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H25M

Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.