Four servings: 250 g of lentils; 150 g pork spare ribs, chopped; some chorizo
slices; 1 carrot, sliced; 1 onion, finely chopped; 4 tbsp of tomato purée; 2 garlic
cloves, peeled; 1 slice bread fried in oil; 1 bay leave; 1 litter chicken or veggies
broth;
Preparation: Salt and pepper the spare ribs and fry then in a casserole with
some oil until they get brown color, and put aside. Next, add the chorizo slices,
let them fry very lightly, add the onion, and let simmer for some time on a
medium fire. After some minutes add the tomato purée, let simmer another ten
minutes (add some of the stock if you see the ingredients look to thick). In the
mean time, pound the garlic cloves and the fried bread in a mortar, and add the
result to the casserole together with the bay leave. Finally, add the lentils and
the stock; at first you will think there's too much water, but lentils absorb a lot of
liquid, so keep an eye on them to see if they need more water (not more broth)
The cooking time now is around 45-55 minutes (depending on the type of
lentils). A pressure cooker can also be used, although taking into account the
frying procedure explained before.
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Catalan Stew and Soup with assorted meats and veggies (Escudella i carn
d'olla) (26)

26