Sent from Spain: Castilian Lentil Stew (In Spanish)   
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(For all ingredients, please use organic versions if available)
Castilian Lentil Stew
400 grams lentils (soaked overnight)
1 small bell green pepper
1 section of red bell pepper
1 red tomato (or 2 small ones)
1 section of zucchini
2 cloves of garlic (whole)
Olive oil
2 teaspoons sweet paprika
Pinch of hot paprika (optional)

2 carrots
Black or green olives
Olive oil
Apple cider vinegar
Pinch of salt

Rice Pudding
1 liter soy milk
Lemon peel
1 stick of cinnamon
5 spoons brown sugar
Lemon essence
6 spoons white rice
Ground cinnamon to sprinkle
Castilian Lentil Stew
  1. Soak the lentils overnight and then drain and wash them.
  2. Put the lentil in a pan, add water until the water covers approximately a finger and half.
  3. Put the pan on a stove and start cooking them.
  4. Cut all the raw ingredients into small pieces.
  5. Meanwhile, cut the carrot, the green and red pepper into small bits.
  6. Add in two cloves of garlic in whole.
  7. Add in the zucchini.
  8. Add in the carrot, the green pepper and the red pepper.
  9. Add in the leek.
  10. Add in the tomatoes.
  11. Mix everything together.
  12. Add in a splash of olive oil.
  13. Add in the 2 teaspoon of sweet pepper, and then a pinch of hot pepper (optional).
  14. Add in salt to taste.
  15. Let them cook and cover the pan for about 45 minutes.
  16. The lentil is ready after 45 minutes.
  1. Chop the cabbage in finely strips.
  2. Grate the carrot.
  3. Mix it evenly.
  4. Add in the black olives to the salad.
  5. Add a pinch of salt.
  6. Meanwhile, prepare the vinaigrette sauce by mixing olive oil with apple cider vinegar.
  7. Add 2 tablespoon of oil to the sauce.
  8. Start whisk the sauce until it thickens.
  9. Mix the sauce and the salad with wooden spoon.
  10. The salad is ready.
Rice Pudding
  1. Place the soya milk in a pot. Heat it.
  2. Add the cinnamon stick and the sugar.
  3. Add 2, 3 drops of lemon essence.
  4. Meanwhile, peel the lemon and add in the skin.
  5. Cover the pot, and let them cook.
  6. Meanwhile, in another stove, boil about 6 tablespoons of rice with a little bit of water.
  7. Cover the rice until it boils.
  8. When the rice boils, mix it with the soya milk in order to boil it all together.
  9. Let it simmer on slow heat.
  10. Take out the lemon peel so that it won’t leave a bitter taste.
  11. Let the pudding cool down.
  12. Sprinkle some cinnamon powder on top.
  13. Ready to be served.

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