Type of dish: Side Dish

2 Tablespoons olive oil
1 onion or 2 leeks, chopped
3 to 5 cloves garlic, chopped
1 teaspoon paprika or smoked paprika
1 to 3 frying peppers, depending on their size, seeded and finely chopped
1 cup dried brown or black lentils, picked over and rinsed
5 cups vegetable stock or water
salt and pepper, to taste (you’ll want at least a teaspoon of salt)
1 to 2 Tablespoons champagne vinegar, sherry vinegar, or rice vinegar

Cook the onion/leeks in 1 Tablespoon olive oil over medium heat in a skillet until the onion/leeks begins to soften. Stir in garlic and paprika and allow to cook for another minute.

Add the chopped pepper and cook for another 2 to 3 minutes, until everything begins to soften. Scrap all of this into a slow cooker. Add the lentils and stock (or water) and stir to combine. Cover and cook on low until the lentils are completely soft, 7 to 9 hours.

Season the soup with salt and pepper (more salt if you used water, less if you used purchased stock) and the last Tablespoon of olive oil. Stir in 1 Tablespoon of one of the vinegars, adding more if needed. Serve hot.

Recipe courtesy of Gazy Brothers Farm
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