Canarian Lentil Stew

Summary

Ingredients

• 250 g lentils
• 2 medium sweet potato (s)
• 1 large red pepper (s)
• 4 clove (s) garlic
• 1 large onion (s), preferably red
• 800 g veetables, Spanish calabash *, alternatively 3 courettes
• 4 slices bacon
• 500 ml meat or vegetable broth, best mixed
• 2 tablespoon olive oil, mild
• 2 dashes fish sauce
• some oregano, dried
• 1 bay leaf
• some thyme, dried
• salt and pepper

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Instructions

1. Soak the lentils overnight. Clean all the vegetables and cut into small pieces, cut the potatoes into small wedges. Cut the bacon into strips.
2. Fry the bacon in olive oil in a large saucepan for about 3 minutes. Add the vegetables and potatoes and fry for about 5 minutes. Then add the lentils and pour the broth over them. Season with 2-3 splashes of fish sauce, add oregano, thyme and bay leaf, season with salt and pepper. Cover and bring to the boil briefly.
3. Turn the stove on to a low flame and let the stew simmer over a mild heat for about 30 minutes. When the lentils are done, season with salt and pepper and serve with fresh baguette.
4. * Kallebassa or Calabaza verde is a Spanish vegetable. Translated it means green pumpkin, but looks more like a very large, light green zucchini. The taste and consistency is similar to a mixture of zucchini and cucumber. For the recipe
5. 1 large Calabaza verde (approx. 800 gr.) is required or, alternatively, 3 medium-sized zucchini.
6. In addition, you could replace the sweet potato with Hokkaido pumpkin, as it has a similar consistency to the sweet potato.
7. Que aproveche!