Spanish lentil stew

Ingredients for 6 servings:

• 250 g lentils, brown
• 1 liter meat broth
• 500 g pork neck
• 1 tsp, heaped mustard
• 1 tbsp rosemary
• 200g chorizo
• 100 g carrot(s)
• 100 g celery
• 75 g leek
• 150 g onion(s)
• 300 g potatoes
• ½ tsp Pul Biber
• 1 tsp paprika powder
• 1 tsp, levelled cumin, freshly ground
• ½ liter dry Spanish red wine (preferably Rioja)
• 2 tbsp honey
• 5 cl balsamic vinegar, dark
• Salt and pepper, freshly ground
• Rapeseed oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

well seasoned

Cut the pork into cubes approximately 1 cm in size. Mix with mustard, rosemary, and 100 ml of red wine and marinate overnight. Soak the lentils in water overnight. Peel the carrots, celery, leek, onion, and potatoes and cut into cubes approximately 5 mm in size. Simmer the lentils in the meat broth for approximately 40 minutes. They should then be almost tender. Drain the pork well in a sieve and reserve the marinade. Season the pork with salt and pepper, brown it in a little oil, and deglaze with the marinade. Add a little water if necessary until the meat is covered and simmer for approximately 40 minutes, until almost tender. Cut the chorizo ​​into slices, then halve them. Heat the oil in a pan. Fry the diced onion, add the sausage slices, and continue frying. Mix in the potatoes and diced vegetables and fry. Brown the pul biber, paprika, and cumin. Deglaze with the remaining red wine and simmer gently for approximately 15 minutes. If necessary, add a little water until the vegetables are covered. Combine the lentils, meat, and vegetables (along with the cooking liquid) and season with salt, pepper, balsamic vinegar, and honey. Heat everything up again and serve.