1/2 kg lentils (pardinas), soaked overnight
1 chopped onion (+ more onions to serve, cut into wedges and soaked in white wine vinegar)
2-3 carrots
2 cloves garlic (left whole)
1 chorizo (sweet), cut into chunks
2 potatoes, cut into chunks
2 bayleaves
1-2 serrano ham bones
Salt, paprika, couple tbsps fresh parsley, olive oil

Drain the soaked lentils and place them in the pressure cooker along with all the other ingredients, including 1/4 glass olive oil.  Season with the salt, paprika and parsley and cover well with water, leaving a good couple of centimetres of liquid above the solid ingredients.  Seal the pressure cooker and once pressure is reached, cook for 9 mins, then release the pressure and the lid.  Clean around the edges which will look rather ‘dirty’ in fact.

I tend to make lentils first thing in the morning so that, by lunchtime, the very liquid, soup-like appearance just thickens up on its own.  On the contrary, you’d have to leave it on a low heat to reduce until the desired consistency is achieved.

This is scrummy with onions, cut into wedges and then separated into layers, sprinkled with a pinch of salt and covered with white wine vinegar.  Again these are better made early on and kept in the fridge until required.  It’s also quite usual to accompany lentils with gherkins and any other sort of pickles. I’m quite embarrassed about my portion, but they really are so tasty, I just couldn’t eat any less!


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