| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Costa, Del, Nosh |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Lentils; (small brown/green |
|
|
; "puy" type) |
| 2 |
|
Leeks |
| 1 |
|
Spanish onion |
| 2 |
|
Carrots; chopped fine |
| 1 |
|
Tomato; skinned, chopped |
|
|
; fine |
| 3 |
|
Cloves garlic |
| 4 |
oz |
Belly pork; rind removed |
|
|
; (reserved for dish) |
|
|
; and chopped into |
|
|
; lardons |
| 6 |
oz |
Chorizo sausage; cut into large |
|
|
; pieces |
| 2 |
|
Bay leaves |
| 1 |
|
Pinches thyme |
| 4 |
tb |
Olive oil |
|
|
Salt and black pepper |
|
|
Glass white wine |
| 1 1/2 |
pt |
Chicken stock |
|
|
Parsley chopped fine |
|
|
Knob of butter |
INSTRUCTIONS
TO SERVE
Soak the lentils for 4 hours. Drain and rinse.
Saute the leeks, onion and carrots and pork belly with rind until
cooked. Add the garlic, bay leaf, tomato and wine and cover with
light chicken stock. Bring to the boil and simmer for about 30-35
minutes until each lentil is soft but not mushy.
Add the chorizo after 10 minutes. Simmer really slowly for best
results. Check seasoning and remove bay leaves and pork rind then
serve.
Add a knob of butter and stir through to give the dish a shine.
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Converted by MM_Buster v2.0l.
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