ChefBenDiaz

INGREDIENTS:
1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbeque sauce
1/2 teaspoon paprika
salt and pepper to taste

DIRECTIONS:
Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to
boil, reduce heat to low, and simmer 20 minutes. Stir the tomatoes, onion, carrot,
apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to
simmer 20 minutes. Season with salt and pepper to serve.

By:Chef Ben Diaz,MCFE
ChefBenDiaz.com