LENTILS STEW

1 tb olive oil

5 oz Lentils (dried)

1 small onion s. diced

2 oz green bell pepper small diced

2 ea potatoes m. diced

1 tsp sofrito

2 cups vegetable stock

1 tsp annatto oil for color

2 ea carrots sliced

2 ea stalks of celery sliced

2 oz tomato sauce (organic if you like)

1 oz pumpkin m. diced

1 tsp garlic minced

Put the lentils in water and let them sit for about an hour to soften them. Pour the oil in a medium sauce pan over medium high heat. Add the onion, peppers and sofrito and saute until translucent. Add garlic, celery, carrots saute for about 2 mins. Add the tomato sauce and cook for about 3 mins. Pour the annatto oil and the vegetable stock. Bring the stock to a boil. Add the potato and the pumpkin and cook until the potato lentils and pumpkin are cook through. Serve. Up to 6 servings. (P.D. great with rice boiled potatoes or cuscus.)