Lentils with Vegetables

INGREDIENTS
  • 350 g (~ 12.3 oz) of lentils
  • 2 potatoes 
  • 2 tomatoes
  • 1 zucchini
  • 1 carrot
  • 1 leek
  • 1 onion or scallion
  • 1 green pepper 
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • 3 tablespoons of García de la Cruz Organic Extra Virgin Olive Oil
  • 1 bay leaf
  • Black peppercorn
  • Salt
DIRECTIONS

 

  1. Start by soaking the lentils in water the day before cooking. 
  2. Clean and cut the onion, zucchini, carrot, leek, green pepper, garlic cloves, tomatoes, and potatoes. Combine all the vegetables in a pot with a drizzle of García de la Cruz Organic Extra Virgin Olive Oil and fry lightly for 10 minutes.  
  3. After 10 minutes, add 4 or 5 peppercorns and the bay leaf. Let cook on low heat for 5 more minutes. 
  4. Add the lentils and cover with cold water. Cook on medium heat for 30 to 40 minutes. The water should cover the vegetables by 3 inches. During cooking, if necessary, add water as it evaporates. Depending on the type of lentils, you may need to extend the cooking time to one hour until they are fully cooked. 
  5. Add salt and pepper to taste.