Directions
- 1Fry the bacon, chorizo, sausage and beef in oil.
- 2Add the onion, bell pepper, carrot and garlic and cook for a few minutes.
- 3Add the wine and let it evaporate.
- 4Add the drained lentils and hot broth.
- 5Cook for 40 minutes over low heat with the pot covered.
- 6Add the tomato sauce, season and cook for 10 more minutes.
- 7Rest for 10 minutes and serve with a drizzle of olive oil.
Ingredients
- 350 g lentejas secas
- 750 ml caldo de verduras
- 250 g roast beef
- 150 g panceta ahumada
- 1 chorizo colorado
- 1 salchicha parrillera
- 1 cebolla grande
- 0.5 morrón rojo
- 1 zanahoria
- 2 dientes de ajo
- 150 ml vino tinto
- 0.5 taza salsa de tomate
- 2 cdas aceite de oliva
- sal
- pimienta
- pimentón
- 1 hoja de laurel
Equipment
olla grande
Tips
- The lentils must be soaked for at least 12 hours.
- On the next day it is even better.
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