LENTIL STEW WITH VEGETABLES

In the case of using dried lentils, they should be soaked for at least 1 hour.

Cut the onion into small pieces and put it in the pot with a little water, water, salt and a dash of EVOO, over medium heat.

While the onion is cooking, cut the carrots, also in small pieces (I do it in small cubes), and add them to the pot, together with the bay leaf. Add a little more water and EVOO (it is important to add water little by little, so that the vegetables cook and release their juice to give flavor to the broth).

We continue with the zucchini, cut it into small cubes and add it to the pot. I clean it well and put it in with skin, but you can peel it if you prefer.

Heat about 1 liter of water (mineral or tap if you drink it) in a separate saucepan. We need it hot for when we put the lentils in the pot. In case we use canned lentils, we will heat half or less, depending on how brothy we like them.

Add the tomato, I use fried tomato or crushed tomato, but you can use natural tomato and cut it tiny.

DRIED LENTJAS: Drain the lentils, rinse them with water and add them to the pot, stir well and add the water that we have previously heated in the saucepan. Add a little more salt, cover and let it boil for 45 minutes, taking care not to run out of water. CANNED LENTJAS: Go to step 8 first and then add the lentils directly from the pot, without draining. Stir well and add the water that we have previously heated in the saucepan, cover it and let it boil for 10 minutes.

Peel and cut the potato into small cubes, and add it after 15/20 minutes of cooking, more or less. In this way we avoid overcooking it and that it falls apart. (If the lentils are canned, add the potato first, and leave everything cooking for 15 minutes before adding the lentils).