Lentil and Vegetable Stew

Here are the ingredients

• 500g brown Pardina lentils
• Water
• 1 large white onion
• 1 red bell pepper
• 2 carrots
• 1 whole head of garlic
• 1 leek
• 1 large potato
• Bay leaves
• Sweet paprika
• Pink salt
• Extra virgin olive oil

Method

1. 1Add olive oil to the pot and sauté the vegetables until lightly golden.
2. 2Stir in the salt and paprika, continuing to sauté.
3. 3Now add the lentils, after rinsing them to remove any debris.
4. 4Cover with water so it sits about 2-3cm above everything in the pot.
5. 5Cook for 15-20min in the pressure cooker.
6. 6Transfer the vegetables to a plate and blend them thoroughly (I discard the garlic head and bay leaves).
7. 7Stir the blended vegetables back into the pot and cook uncovered for a couple more minutes so everything comes together.

Notes

1. 1If you're cooking without a pressure cooker, you can soak the lentils in cold water for 12 hours. It's not strictly necessary with this variety, but it certainly helps.
2. 2In a regular pot, cook for 45min once brought to a boil, keeping it on a medium-low simmer so it gently bubbles away.
3. 3You can make a big batch and freeze it; just remember to remove the potato before freezing.