Canarian lentil stew

Ingredients for 4 servings:

• 250 g lentils
• 2 m.-sized sweet potatoes
• 1 large red bell pepper(s)
• 4 garlic cloves
• 1 large onion(s), preferably red
• 800 g vegetables, Spanish calabash *, alternatively 3 zucchini
• 4 slices of bacon
• 500 ml meat broth or vegetable broth, preferably mixed
• 2 tbsp olive oil, mild
• 2 dashes fish sauce
• some oregano, dried
• 1 bay leaf
• some thyme, dried
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

hearty Mediterranean dish

Soak the lentils overnight. Clean all the vegetables and cut them into small pieces, and cut the potatoes into small wedges. Cut the bacon into strips. In a large pot, fry the bacon in olive oil for about 3 minutes. Add the vegetables and potatoes and fry for about 5 minutes. Then add the lentils and pour in the broth. Season with 2-3 dashes of fish sauce, add the oregano, thyme, and bay leaf, and season with salt and pepper. Cover and bring to a boil briefly. Reduce the heat to low and simmer the stew for about 30 minutes. When the lentils are tender, season with salt and pepper and serve with fresh baguette. * “Kallebassa” or “Calabaza verde” is a Spanish vegetable. Translated, it means “green pumpkin,” but it looks more like a very large, light green zucchini. The taste and texture are similar to a cross between zucchini and cucumber. This recipe calls for one large green calabaza (approx. 800 g) or, alternatively, three medium-sized zucchini. You could also substitute Hokkaido pumpkin for the sweet potato, as it has a similar consistency to a sweet potato. I’ll admit!