Lentils for Lent [Eat]

I can't believe Lent starts so early this year, the same day as Valentine's!  That means meatless Fridays. Although I have mentioned before that my diet is 80/20; 80% vegetarian and 20% eat whatever I want. Sometimes I have no idea what to cook, so I like to share with you guys all the meals that I have mastered and that you can make during Lent.
On today's blog-post I will share my Vegan Lentil's recipe! I know it doesn't sound very appealing but I promise you they taste amazing! Lentils are high in protein, folic acid, and fiber. Plus, they lower your cholesterol and are good for the heart! I got this recipe online from a Spanish chef. He added tons of "chorizo" (Sausage) which you can do too. But what I liked about his recipe was that he made them soupy. The same way my mom used to cook them. So after a few attempts at this recipe here is my own vegan version of Soupy Lentils.

INGREDIENTS: 

• 1 cup of lentils (for an easier cook, soak lentils in water overnight)
• 2 tbsp of olive oil 
• 1/2 chopped onion
• 2 chopped garlic cloves
• 2 chopped carrots
• 1 poblano pepper (you can use bell pepper, I used poblano because I didn't have bell pepper)
• 2 chopped tomatoes 
• 2 bay leaves
• 1 tbsp of cumin 
• 1 tbsp of paprika
• 1 tbsp onion powder 
• 1 tbsp garlic powder
• salt and pepper to taste 
• 2 1/2 cups of water
• 1 tbsp of tomato paste ( you can also use cooked blended tomatoes or tomato sauce) 

If you are using Poblano Pepper: * Roast the poblano peppers in the oven at 400 degrees. For about 10 minutes per side or until it looks dark and bubbly. Remove them from the oven and place in the bowl. Cover and set aside for 15-20 minutes. Start removing the skins from the peppers and then run the pepper under cold water. The water will help to lift more of the skins off. Remove the cap and gently remove any of the seeds. Chop them and place them aside. 

INSTRUCTIONS:

1. In a large cooking pot add the olive oil until hot, then add the garlic and onions until they are cooked. 
2. Add the tomatoes, carrots, and pepper and cook for about a minute.
3. Add the lentils and season with cumin, paprika, onion powder, garlic powder, salt, and pepper. Mix them all until the seasoning has been evenly spread. 
4. Add 2 1/2 cups of water, tomato paste, and the bay leaves. 
5. Cook it for about 15-20 minutes. Make sure to keep an eye on it and add more water if needed. 

* If you prefer the meaty version, add bacon or sausage when you are grilling the onion and garlic. This will give it an extra flavor.