Lentejas by Ruben Lopez Mesa, NSW Preparation 30' Cooking 60' People 4 Difficulty Ingredients 500 gr of dried lentils 350g of fresh chorizo 2 garlic cloves, finely chopped 1 large zucchini, peeled and finely chopped 1 potato, peeled & finely chopped 1 bay leaf 1 tsp cumin Seasoning 1.5 ltr water/stock 1 large onion, finely chopped 1 leek (white only), washed and finely chopped 1 green pepper, finely chopped 1 large tomato, peeled and finely chopped 1 tsp of Spanish smoked paprika dulce 5 tablespoons of extra virgin olive oil Elaboration method 1# Method Step ‘SOFRITO’: add garlic and olive oil in a pot. Sauté well. Add bay leaf, brunoise onion and leek, cook until it begins to look translucent and jam’ish’ Add other vegetables one by one (from hardest to softest). Sauté well! Then add water/stock, spices and lentils, bring to a boil and reduce to a simmer. Skim fat off the surface Add chorizo, WHOLE Cook everything until lentils and rest of veggies get soft (will take approximately 1hr). Get the chorizo, set it out and slice (you’ll see all the juices inside) Taste and ADD SEASONING! 1# Tips Chop everything as small as the lentils Remember you can add any vegetable available in the season for this recipe. Serve with white rice, fried eggs, fresh bread or just by itself. Enjoy!