(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
Leek
2 cloves of garlic (whole)
Olive oil
2 teaspoons sweet paprika
Pinch of hot paprika (optional)
Salad
2 carrots
Cabbage
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
