Abuela's Lentejas

Ingredients

1pkg of lentils

4 tbsp of olive oil

Dash salt

Dash pepper

Dash oregano

1/2 green pepper

6 garlic cloves sliced

1 medium size Vidalia onion if not regular onion

2 tbsp of tomato sauce

1 tbsp wine vinegar

2 carrots cut

1/3 calabaza cut in chunks

1/2 green plantain

Small Ham hock with bone

Directions

After washing the lentils and taking out the bad beans.
Fill the pot with water so you cover all the beans.
Soak the beans over night in a casserole until the next morning.
Next day empty the water carefully and place lentil in a container.
In the casserole/pot- put olive oil in medium heat
Once the oil is warm put in the garlic.
Stir oil with garlic in the pot then add
Salt, Oregano, Pepper
Onions & Green pepper
Mix all together in casserole until onion is translucent
Add tomato sauce.
Add Ham Hock and stir in the pot.
Add carrots, calabaza, plantains and stir slowly.
Finally add lentils and 8 cups of water.
Raise heat to high and Bring to a boil for about 15 min.
Remove the foam from the the pot that is produced from lentils.
Reduce heat to low and let it cook for about 3 hours checking and stirring occasionally.
Making sure it doesn't loose too much water.
Once it becomes thick you turn the heat off and pour the vinegar into the pot and stir it and let it sit for about 20 minutes before serving.
You can run it through the blender to make a purée for the children.
It is a great source of iron and nutrition especially in cold winter time.
Enjoy!

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