4 medium carrots, peeled
1 large onion, finely chopped
1 whole head garlic
2 cloves finely chopped garlic
1 tablespoon paprika
60 gr olive oil
2 bay leaves
salt to taste
Lentils are placed in water the day before.
We put a large pot and olive oil, let heat and add the garlic and finely chopped onion, sliced chorizo to the head of garlic, bay leaf, potatoes into pieces, paprika and sliced carrots. Finally add the lentils and cover with water. Let cook for half an hour and if the water is good with 20 minutes is fine, first over high heat and last five minutes over low heat, taste and correct salt.
In my house, we serve in two ways: either as emerging from the pot or cream or mashed.
To make the cream or mashed only to put them in a blender without the chorizo and beat them until very fine. Put the cream in the dish with sausage and bread can accompany fried eggplant cubes tenpura small or shredded. Also for the presentation, I like to put a few drops of good vinegar.