750 grams of lentils, 300g of chorizo Leon typical, 250 g of bacon, 1 piece of carrot, 1 onion, a couple of bay leaves, 1.5 dl of olive oil, 150 gr of minced onion, 2-3 pieces of garlic, a teaspoon of paprika, 2 teaspoons of flour, 500 g of crushed tomato, salt and of course water.
If you use a small lentils may not be necessary to observe, that you soak. If you fear to stay hard, and when in doubt, it is best to soak them for 8 to 12 hours before processing. Wash them and put them to boil with cold water and bacon. Bring to the boil, skim for a few minutes and then add the chorizo, onion studded, carrot and bay leaf. If you have any additional ingredient is the time. Cook slowly.
Apart saute the onion and garlic. As for the whole garlic and then prefer to put him away. Some people prefer to put finely chopped. Once poached, add the paprika and stir a few seconds, immediately afterwards and will not burn the paprika (if you know a little bad) fry the flour and add the peeled and crushed tomatoes. Simmer a few minutes.
When the lentils are tender, season and remove the bacon, sausage, and all ingredients. Add the sauce to the lentils and cook for five or ten minutes.
To serve, put up the sausage, carrot and bacon pieces. In addition to the additional ingredients that you have set.
Recipe by: Anna Bon on our Facebook page.