Lentil stew (Lentejas)

One of my favorite food, lentejas (english: Lentils). Make a lot at once and store them in the freezer. It is just perfect for lunch. 

[Duration]2-3 hours（Mostly simmering）

[Ingredients] ( for 8-10 ppl)

Veggies

• Lentils：1kg

• Leek: 3-4 (Long and fat ones, use the top parts)

• Onions：１pc (Large)

• Tomato：2pc (medium)

• Carrots：3pc 

• Green peppers：8-10pc 

• Red peppers：5pc (if you don't, no need them)

• Red paprica：2pc

• Celery：１/2pc

• Garlic：3pc

Other

• Olive oil（extra virgin）

• Laurel：1 leaf

• Vegetable stock：1-2 cubes

• Salt: proper quantity (Sea salt)

[Instructions]

Preparation：Put lentils in the water for a night before 

1. Cut tomatoes into diced 

2. Peel onions and cut them into diced

3. Cut leeks in round slices

4. Peel carrots and cut them into diced 

5. Cut peppers and paprica into diced 

6. Cut celery in round slices

7. Use a big pot and heat olive oil, add onions. 

8. Add other veggies and fry over medium heat

9. Add 100ml water (just for avoiding the lentils from being burn) 

10. Lince the lentils and drain off the water

11. Add lentils in the big pot and add water until covering the ingredients

12. Peel garlic, crush them by using a garlic press and add in the pot.

13. Add Laurel and vegetable cubes（vegetable cubes are optional)

14. Use lid and simmer with low heat for 1.5-2 hours 

15. Add salt and check the taste

16. It's ready when the lentils are cooked well

＊THE SIMMERING TIME DEPENDS ON THE LENTILS. 

＊THE TASTES EVEN BETTER IF YOU SIT THEM FOR A DAY OR TWO, SO IT'S BETTER TO COOK 1 DAY BEFORE YOU EAT.

＊THE KEY POINT IS LEEKS. YOU DON'T HAVE TO USE ALL OTHER VEGETABLES IN THE LIST BUT MAKE SURE TO USE LEEKS. 

＊GARLIC PRESS MAKES THE TASTE DIFFERENT SO PLEASE HAVE IT READY TO COOK THIS. 

＊THE REST CAN BE STORED IN THE GLASS BINS AND KEEP THEM IN THE FREEZER.  YOU CAN DEFROST IN THE ROOM TEMPERATURE AND RE-HEAT IN THE POT BEFORE YOU EAT.