Stewed pardina lentils
- 1 kg Pardina lentils
- 2 onions
- 2 tomatoes
- bay leaf
- 200 g Galician chorizo
- 200 g smoked bacon
- 1 glass white wine
- Step 1Fry together the onion and tomato with the bay leaf, white wine, bacon and chorizo.
- Step 2Make an infusion with the thyme.
- Step 3Cover the lentils with the thyme-flavoured water
- Step 4Leave to cook for 30 to 45 minutes.