- 2 onions
- 1 leek
- 300 gr.Pardina (brown) lentils
- 2 carrots
- 1/2 bulb of garlic
- 1 tomato
- 1 chorizo sausage
- 100 gr. bacon
- 2 potatoes
- Olive oil
- Clean and chop the vegetables and lentils. Add to a terracotta pot, cover with water, add a little salt and pepper and a splash of olive oil.
- Bring to the boil and then allow the lentils simmer for 1 1/2 hours. Add water from time to time so the lentils don’t dry out and thus slow down the cooking. .
- Ten minutes before the stew is ready, add the diced potatoes and sliced chorizo.
Stews and other slow dishes of either meat or vegetables are best cooked the day before as they gain in flavor overnight.Red wine with aromas of wild red berries and dark fruits intermingled with hints of American oak barrels. For example, Ceres Tinto Roble 2005 from D. O. Ribera del Duero.