Argentinian Smoky Lentil Stew

• 2 tablespoons olive oil
• 1 onion large, chopped
• 2 cloves garlic minced
• 1 leek halved lengthways and chopped
• 4 1/4 cups water
• 1/2 vegetable bouillon cube
• 1 5/16 cups lentils approx. 1 1/2 cups rinsed
• 1/2 cup barbecue sauce
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 2 small potatoes peeled and cubed
• 1 small carrot peeled, halved lengthways and chopped
• 1 apple medium, peeled, cored and diced
• 1 stick celery
• 2 tomatoes large, diced
• 1 bay leaf

1. Heat the oil in a large pan, add the onion and leek and fry for a couple of minutes before adding the garlic, fry until the onion and leeks have softened
2. Add the water, lentils and stock cube, cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes stirring occasionally
3. Add the remaining ingredients, stir, and continue to simmer for another 20 minutes until the vegetables are cooked. Check for the consistency while it's cooking and add more water if needed
4. Season to taste and serve with mashed potatoes or crusty bread.

olive oil, onion, garlic, water, vegetable bouillon cube, barbecue sauce, paprika, ground cumin, oregano, potatoes, carrot, apple, celery, tomatoes, bay leaf

Taken from www.yummly.com/recipe/Argentinian-Smoky-Lentil-Stew-1483819 (may not work)