Lentil stew This  is a delicious, homely meal which is super easy to make and takes minutes to prepare. This was one of my favourite meals as a child and I still enjoy it today. Today lentejas often include meats, such as chorizo or morcilla (black pudding) however here I’m keeping it veggie as this is how it would have been made when meat was a luxury (and it’s super healthy!)

Serves 4

Ingredients
250g green lentils
1 celery stick
1 medium onion
1 small bulb garlic (yes really a whole bulb!)
1 carrot 1 medium tomato
1/2 green bell pepper (or 1 pointed green pepper)
1 medium sized potato 1 litre of stock (chicken or vegetable)
1 tsp sweet paprika 2-3 bay leaves
Glug of extra virgin olive oil Salt (to taste)

Method

1. Place the green lentils in a saucepan of cold water and bring to the boil. This will help remove the scum formed when cooking lentils and will give a cleaner taste when cooked. Allow to boil for 2 minutes then rinse the lentils under a cold tap. Leave aside.
2. Chop the celery, onion, carrot, pepper and potato roughly and place into a deep sauce pan.
3. Add the whole bulb of garlic, olive oil and lentils
4. Add the stock, paprika, bay leaves and season.
5. Bring to the boil and simmer with the lid on for 1 and a half hours.
6. That’s it – dinner is served!