Spanish lentils

250 gr dry lentils
100 gr green pepper
80 gr onion
70 gr leek
100 gr carrot
250 gr potaoes
50 gr natural tomatoes
6 tablespoons olive oil
1 garlic clove
1/2 tablespoon paprika
bay leaf and salt
vegetable stock

  1. Cut all vegies into small pieces. Add 3 tablespoons of oil to the casserole pot and heat.
  2. Add all the vegetables except for the tomato and the potatoes and simmer for 5 minutes.
  3. Add the tomato and cook for 3 minutes. Add the lentils, bay leaf and potatoes.
  4. Cook for 2 minutes and then add cold water to cover the lentils, salt, vegetable stock cube and cook covered for 15 minutes in a pot express or 50 minutes in a tradicional pot.
  5. When cooked, heat a table spoon of olive oil in a frypan.
  6. Add the garlic cut into slices and fry until the garlic is golden in colour.
  7. Then add the paprika, take off the heat and keep stirring for few minutes.
  8. Then add the galric mixed with paprika into the casserole pot.
  9. Let it cook for another 5 minutes. Serve hot!