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1
Soak the lentils for half an hour.
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2
Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway
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3
Cut the ham and chorizo into dice-shaped pieces.
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4
Peel and wash the carrots and potatoes.
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5
Slice the carrots and halve the potatoes (unless they are very small).
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6
Wash and slice a small red pepper (optional).
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7
Drain the lentils and put them in a saucepan.
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8
Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine.
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9
Also add the cloves if you want the lentils to have a slightly spicey air to them.
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10
Put the pan over a low heat and cover.
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11
Slice the onion and garlic and fry, stirring all the time.
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12
After a minute or so, add the sliced red pepper.
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13
This is optional and adds a slightly sweet flavour to the lentejas.
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14
When soft, add to the other ingredients in the saucepan.
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15
Let the lentil stew simmer for at least 40 minutes.
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16
Boil off any excess liquid at the end.
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17
Vegetarian Spanish lentils: To make a vegetarian version of Spanish lentil soup, just substitute the chorizo and ham for more vegetables.
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18
We recommend adding a little celery (not the leaves), 3 artichokes (without the stalk and outer leaves and cut into halves), 100gr wild mushrooms (if you can get any, otherwise normal ones, washed and sliced), a sprig of rosemary, a piece of lemon peel and a pinch of nutmeg and a pinch of sweet paprika.
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19
Put all of these into the saucepan in step 3.
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20
You may also like to add a vegtable stock cube.
