Lentejas estofadas

Method

Heat olive oil in a heavy-bottomed casserole and fry the diced pancetta and sliced chorizo until the fat renders, then remove and set aside. Soften the chopped onion, carrot and celery with the minced garlic in the same pot for 5 minutes. Stir in the tomato puree and cook for 2 minutes before pouring in the red wine to deglaze, scraping up any browned bits. Add the lentils, returned meat, stock, bay leaves and thyme, then bring to a gentle simmer. Cover partially and cook for 35-40 minutes, stirring occasionally, until the lentils are tender and the sauce has reduced and thickened. Season to taste with salt and pepper and serve hot.