500 g of lentils
Salt to taste
2 tablespoons of olive oil
150 g of crispy bacon, diced
1 small onion, finely chopped
2 cloves of garlic, minced
Paprika, to taste
1 cup of small cornmeal flakes
2 tablespoons of chopped fresh parsley
500 g of lentils
Salt to taste
2 tablespoons of olive oil
150 g of crispy bacon, diced
1 small onion, finely chopped
2 cloves of garlic, minced
Paprika, to taste
1 cup of small cornmeal flakes
2 tablespoons of chopped fresh parsley
Place the lentils in a pot and cover with water
Season with salt and let cook until tender
Drain and reserve the cooking liquid
In a skillet, heat the olive oil and fry the bacon
Add the onion, garlic, paprika, and lentils; cook for 5 minutes
Turn off the heat and mix in the cornmeal flakes and parsley
If too dry, add a little of the reserved cooking liquid.
