Lentils "aprovechadas

Heat the oil over medium-high heat and sauté the garlic. Meanwhile cut the onion and leek into small pieces. When the garlic is almost golden brown, remove from the heat and add the paprika and curry and stir. Return to the fire and add the onion and leek. Add a little salt to poach the onion, about 5 minutes over medium-low heat.

Turn the heat back up to medium-high and add the bell pepper and zucchini in small pieces and sauté for two minutes along with the rest of the spices.

Add the sweet potato and the potato in pieces to taste and sauté with the lid on for about 5 minutes, so that everything is well impregnated with the flavors and the vegetables release their broth. Add at this point another handful of salt.

Add the lentils, stir and finally add the water (about 5 glasses of water, enough water to cover everything + about 2-3 fingers on top, depending on the consistency you want). Cover and bring to a boil over high heat.

Lower to medium heat and cook for about 40 minutes (I used lentils pardinas and with this time it is perfect). Test the salt during cooking and add more if necessary. Turn off the heat (if you have an electric cooker, it keeps the heat), add the spinach and let it rest, covered.

Serve and ready. They are much better the next day 🙂 .