INGREDIENTS
- – Lentils 300 g.
- – Baked cooked ham 100 g in lardons
- – Lengua in bacon.
- – Chopped shoulder ½ kg.
- – Onion 1 unit.
- – Garlic 2 cloves.
- – Celery 1 stalk.
- – Inexperienced bell pepper 1 unit.
- – Leek 2 stems (white).
- – Carrot 2 items.
- – Pumpkin 1/3 unit.
- – Grated tomato 3 items.
- – Dried peaches:
apricots and peaches raisins.
- – Sizzling meat c/n.
- – Corn oil c/n.
- – Manteca c/n.
- – Laurel.
- – Thyme.
- – Spices:
Smoked paprika, cumin and floor chili.
- – Salt and pepper.
- To finish:
– Nation eggs.
- – Artichokes 3 (hearts) in quarters.
- – Butter.
1.Boil the lentils in chilly water till they arrive to a boil. Pressure and provides them a second boil from sizzling water. Minimize the greens into brunoise.
2.Backyard the ham and the beforehand boiled and peeled tongue in butter and oil. Then add onion, inexperienced bell pepper, carrot, celery and garlic. Add the minced meat and prepare dinner for five minutes. Then add the grated tomato, broth, pumpkin, peas and dried apricots reduce into small cubes. Carry to a boil and add the lentils; season and prepare dinner for quarter-hour over low warmth.
3.Serve with a poached egg and blanched artichokes nicely browned in butter.
And let’s eat!.
