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Using one 250g pack of Asturian smoked meats (Compango), dice the pancetta, and in a wide heavy bottomed saucepan fry over a medium heat until the fat is rendered and beginning to crisp. Slice the smoked chorizo and morcilla and add to the pan. Fry for a few minutes with the pancetta until the smoky fat has melted. Finely dice two sticks of celery, one carrot and one large onion and add to the pan. Cook over a gentle heat for five minutes then add a few peeled and halved garlic cloves, two bay leaves and a sprig of thyme. Cook until the vegetables are soft.
Add one 200g Jar of Tomato Crema and a wine glass of Fino Manzanilla Sherry or white wine. Let it bubble and reduce then add 400g of Pardina Lentils that have been washed briefly under cold water. Give the lentils a good stir so they get covered in the smoky meat and vegetable mix then cover with two inches of water. Turn the heat to low, cover with a tight-fitting lid and cook for forty-five minutes or until the lentils are just soft.
Slice half a Hispi cabbage finely and add to the soup. Cook with the lid on for another 5 minutes. You may need to add a little more water at this point to achieve a thick but soupy consistency as the lentils will have absorbed a lot of water. Season the soup well with salt and a splash of Cabernet Sauvignon vinegar.
Serve with warm crusty bread, Smoked Paprika Flakes and lots of Extra Virgin Olive Oil. It’s not very traditional but a few shavings of Manchego finish the soup off perfectly.
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