Stewed pardina lentils

  • Level

    Easy
  • Servings

    4
  • 1 kg Pardina lentils
  • 2 onions
  • 2 tomatoes
  • bay leaf
  • oil
  • 200 g Galician chorizo
  • 200 g smoked bacon
  • 1 glass white wine
  • thyme

Method

  • Step 1
    Fry together the onion and tomato with the bay leaf, white wine, bacon and chorizo.
  • Step 2
    Make an infusion with the thyme.
  • Step 3
    Cover the lentils with the thyme-flavoured water
  • Step 4
    Leave to cook for 30 to 45 minutes.

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