2 chorizo sausages–I prefer spicy ones–sliced into round chunks
2 tablespoons of olive oil
1 onion–chopped fine
1 carrot–chopped fine
1 stick of celery–chopped fine
1 small fennel bulb–outer casing and core removed–chopped into small chunks
50 gms/2 oz pancetta or bacon–chopped
1 teaspoon of smoked paprika
120 ml/4 fl oz white wine
2 garlic cloves–peeled but left whole
a couple of bay leaves
250 gms/ 8oz green or puy lentils–the small grey-green ones–washed and drained
1 litre of water–with extra to hand
salt and pepper
a small bunch of parsley–chopped
Heat the oil in a medium casserole and fry the sausage and pancetta/ bacon until lightly coloured.
Remove and set aside on kitchen paper.
Add the onion, carrot, celery and fennel and cook these in the same sausage-informed oil for about seven minutes–until they too have lightly coloured.
Return the sausage and bacon to the casserole, sprinkle over the smoked paprika, add the wine, the garlic and the bay leaves.
When the wine has evaporated, add the lentils and the litre of water.
Bring up to the simmer, cover and cook until the lentils are tender, about 20–30 minutes.
Season well and serve in warm bowls with the parsley sprinkled over and a swirl of olive oil perhaps.