Lentil Vegetable Stew

• 4 cups dry lentils or 4 cups canned lentils
• 1 (14 ounce) can pitted black olives
• 1 stalk celery, diced or chopped finely
• 5 large carrots, peeled and diced
• 2 small white onions, peeled and diced
• 1 pinch salt
• 1 pinch pepper
• 1 clove garlic, cut into 4 pieces
• 1 large zucchini, peeled and diced
• 2 small yellow squash, peeled and diced
• 2 whole white sweet corn cobs, peeled and cut off the cob
• 3 -4 quarts vegetable stock, depending on desired thickness
• 1 tablespoon paprika (optional)

1. Cook lentils in 4 qts boiling water for 15 minutes then reduce temp and cook for 4 hours or open cans of already cooked lentils and pour into a big pot.
2. After lentils are somewhat soft add the rest of the ingredients one by one and the salt and pepper last.
3. Cook until all ingredients are tender.
4. Enjoy.

canned lentils, black olives, celery, carrots, white onions, salt, pepper, clove garlic, zucchini, yellow squash, white sweet corn cobs, paprika

Taken from www.food.com/recipe/lentil-vegetable-stew-110384 (may not work)