1. 1

   Step 1

   Soak 500 g of lentils in plenty of water for several hours before cooking.

2. 2

   Step 2

   Cut 1 Spanish chorizo and 250 g of smoked bacon into medium pieces.

3. 3

   Step 3

   Chop 500 g of roast beef and 2 grilling sausages into large pieces.

4. 4

   Step 4

   Sauté the chorizo and bacon in a large pot without adding oil. Set aside.

5. 5

   Step 5

   Sear the meats in the same fat in the pot and remove. Set aside.

6. 6

   Step 6

   Add 2 tbsp of olive oil and sauté 1 chopped bell pepper, 500 g of onion, 1 garlic clove, 1 tomato, parsley, and 250 g of carrot.

7. 7

   Step 7

   Add the seared meat to the pot and cover with 1 l of vegetable broth. Cook for 35 minutes.

   Timer 35 min
8. 8

   Step 8

   Add 500 g of cubed potatoes, the rest of the carrots, the sausages, and the lentils.

9. 9

   Step 9

   Season with salt and pepper to taste and cook for an additional 15 minutes.

   Timer 15 min
10. 10

    Step 10

    Add the bacon, chorizo, 500 g of tomato purée, and the seasonings (paprika, oregano, crushed red pepper, cumin, bay leaf).

11. 11

    Step 11

    Cook for 20 more minutes until the lentils are tender.

    Timer 20 min
12. 12

    Step 12

    Turn off the heat, cover the pot, and let it rest for 15 minutes.

    Timer 15 min
13. 13

    Step 13

    Serve hot, garnished with chopped green onion and fresh parsley.

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