INGREDIENTS:

  • 250 gr. lentils
  • 1/2 chorizo
  • 100 gr. serrano ham
  • 1 onion, chopped
  • 1 glass of red wine
  • Half a glass of olive oil
  • 2 carrots
  • 3 potatoes
  • 2 cloves garlic
  • fresh parsley
  • salt and pepper to taste

PREPARATION:

  1. Soak the lentils for half an hour. Even though small lentils in packets usually don’t need soaking, Spanish women tend to soak anyway.
  2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).
  3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.
  4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.
  5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.