Spanish Lentils

Ingredients

100 grams (about ⅔ cup) of Spanish pardina lentils

40 grams (1.5 oz) of diced bacon

40 grams (1.5 oz) of diced ham (GOOD cured ham like prosciutto or jamón serrano)

1 squashed (but not peeled) garlic clove

1 clove small onion with three stuck in it

1/2 stalk of celery

1/2 leek

1/2 peel carrot

600 grams (2.5 cups) chicken stock

Olive oil

butter, salt, pepper

Preparation

Heat a few tablespoons of olive oil and saute the onion, garlic, and vegetables for several minutes over low heat (until everything is nice and golden and soft).

Add the ham and bacon and saute for a few more minutes

Add the lentils and saute for a few more minutes

Add the just enough stock to cover everything and simmer over low heat for about 45-50 minutes.

During the first 2/3 of the cooking time, make sure to add more stock periodically so that the lentils are always barely covered with liquid.

When the lentils are soft, remove them from heat and add a couple tablespoons of butter, and salt and pepper to taste (remember that because of the presence of bacon and ham, you may not need much, if any salt).