Lentils
Ingredients
200g Lentejas Pardina
1 small onion
3 cloves of garlic
1 jar Tomate Frito
2 bay leaves
2 tbsp Sherry Vinegar
Place the lentils in a saucepan and cover with cold water and add the whole garlic cloves and bay leaves. Cook for an hour on a low heat, check water level so that they do not dry out.
Finely chop the onion and cook in a pan with olive oil until transparent and softened, and then add the jar of tomate frito. Once the lentils are cooked through, add the onion mixture and vinegar to the pan. Cook until all flavours are well mixed.
Serve with crusty bread and red Ribera de Duero.