Argentine Lentil Stew

Ingredients

• 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
• 0.5 cup frozen peas
• 1 large clove garlic
• 1 tablespoon olive oil
• 0.25 cup barbeque sauce
• 0.5 teaspoon paprika
• salt and pepper to taste

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