Italian Lentil and Vegetable Stew

1 vegetable bouillon cube

1 1/2 cups brown lentil s, picked over and rinsed

1 large onion , chopped

2 teaspoons garlic , pressed or minced

2 stalks celery , diced

2 carrot s, chopped

2 medium yellow potato es, cut into 1-inch cubes

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon dried rosemary two 15-oz cans diced tomato es

2 tbsp balsamic vinegar

1/4 cup fresh basil , chopped (or 2 teaspoons dried) freshly ground black pepper to taste parsley for garnish