MEXICAN LENTIL AND VEGETABLE STEW (GLUTEN-FREE)

Makes four to six servings.

1 leek, sliced into thin rings

3 cloves garlic, crushed or chopped coarsely 1 chipotle or chili pepper, chopped finely ½ butternut squash, cut into small cubes

1 large red pepper, seeded and cut into thin strips 500 gr. (2½ cups) green lentils

Kernels from 3 cobs of corn

6 tomatoes, with or without peel, cubed

1 Tbsp. sweet paprika

½ tsp. smoked paprika

½ tsp. sugar

Sea salt

Black pepper

2 cups water

Olive oil

Serving suggestion

Bunch of fresh coriander, chopped

Heat two to three tablespoons of olive oil in a large pot over a medium-high flame. When the oil is hot, add the leeks, garlic and hot pepper, and fry for five minutes while stirring.

Add the squash and red pepper strips and cook another five minutes.

Add the lentils, corn, tomatoes, paprikas, sugar, salt and pepper. Stir well. Add the water and bring to a boil.

Lower the flame and cover. Cook for another 15 minutes, stirring every so often. Taste and adjust seasoning.

Serve in individual bowls. Garnish with chopped coriander.