- 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
- Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a 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.