Argentine Stew

Last night I made this simple but unusual stew. It combines different flavours for a unique blend of carnivore and herbivore flavours: BBQ sauce and lentils! The apples complement the BBQ flavour nicely.

Ingredients

·         1 cup dry red lentils

·         2 cups vegetable broth

·         3 medium tomatoes, peeled and diced (or canned)

·         1 large onion, diced

·         1 carrot, sliced

·         1 medium apple - peeled, cored and diced

·         1/2 cup spinach

·         1 large clove garlic

·         1 tablespoon olive oil

·         1/4 cup barbeque sauce

·         1/2 teaspoon paprika

·         salt and pepper to taste

Directions

1. Place the lentils and broth in a large pot. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. Stir the tomatoes, onion, carrot, apple, spinach, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve. 

Who knew BBQ sauce and lentils would make such a natural combination?