Argentina

Lentil Stew with Sweet Potato

Ingredients:

1 cup dry lentils

1 Sweet potato, peeled and cubed

 1 quart water

 1 cube vegetable bouillon

 3 medium tomatoes, diced

 1 large onion, diced

 1 carrot, sliced

 1 medium apple - peeled, cored and diced

 1/2 cup frozen peas

 1 large clove garlic

 1 tablespoon olive oil

 1/4 cup barbecue sauce

 1/2 teaspoon paprika

 salt and pepper to taste

Directions:

Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.

Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbecue sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Thoughts:

This turned out phenomenally!! BBQ sauce and Apples has to be one of the strangest combinations, but it works! I made a few variations to the stew. I used spicy BBQ sauce (turns out 98% of the sauces out there have high fructose corn syrup and spicy is all I could find w/o hfcs). I also had a left over sweet potato that was conveniently peeled in advance for me, so I cubed it and tossed it in the pot. I tend to favor my veggies being crispy rather than soft; too much mushy pot roast as a child…. So I wouldn't cook it any longer than 20 minutes.