Smoky Lentil Stew with Leeks and Potatoes

 Ingredients

- 1 1/2 cups small lentils (de Puy, green or brown)

- 1 medium onion, 2 bay leaves, 2 cloves

- 4-5 medium potatoes, peeled and sliced 3/4 inch thick

- 3 tbsp olive oil

- 2 leeks, chopped into 1/2 inch pieces

- 1 tsp chopped garlic

- 1 large thyme or rosemary sprig

- 2 tbsp smoked sweet paprika

- 1 cup chopped canned tomato

- 2 tbsp sherry vinegar

Directions

1. Cook leeks in 3 tbsp olive oil in a Dutch oven, cook until soft. Stir in garlic, thyme and paprika, cook for a few minutes before adding tomatoes and vinegar. Simmer on high for a few minutes before putting contents in a bowl and setting aside.

2. Rinse lentils. Cook in Dutch oven with 8 cups of water. Put in onion with bay leaves pinned on by the cloves. Bring to boil and add pinch of salt. Cook with lid ajar for 30 minutes until soft

3. In a separate pot, cook potatoes in salted water until just done (about 10 minutes), then drain and spread on baking sheet to cool.

4. Add everything to lentils, simmer for about 15 minutes and adjust seasoning. Finish with olive oil.