Argentine Lentil Stew

We took advantage of the rare cool spring evening and Aaron made this delicious lentil stew. We thought some of the ingredients were a bit odd, but he's always willing to try something if it says Argentine in the title! This was really good, and not as spicy as we thought it would be. Again from allrecipes.com.

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
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbecue sauce
1/2 teaspoon paprika
salt and pepper to taste

DIRECTIONS
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, barbecue sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

We used canned tomatoes, chicken broth, and fewer frozen peas (because we ran out).
The BBQ sauce was a yummy KC style sent from our BIL, Christian - from Kansas City. And we used a granny smith apple.