Lentils with Verduran

In a pot, combine the water, a pinch of salt, the teaspoon of hot paprika, the ground ginger, lentils, leek, half an onion, celery, bay leaf, peeled turnip, peeled carrot, and the whole head of garlic. Cook over medium-low heat for 45 minutes. Once done, set aside.

In a frying pan, heat a generous drizzle of extra virgin olive oil over low heat. Add the peeled and deseeded tomato, onion, red bell pepper, green bell pepper, and zucchini, all finely chopped and seasoned with salt to taste. Sauté for 30 minutes, stirring occasionally to prevent sticking.

Halfway through cooking, add a splash of Montilla wine (or dry sherry). Once done, set aside.

Remove the leek, celery, bay leaf, carrot, turnip, half onion, and the head of garlic from the pot. In a separate container, blend all these ingredients (except the bay leaf and garlic) until smooth.

Return the blended mixture to the pot with the lentils. Add the sautéed vegetables from the frying pan to the pot as well. Cook everything together for an additional 15 minutes over low heat.

Remove from heat and serve warm. Garnish with parsley if desired.