10 g dried Kombu

1 litre of broth

250 g Lentils

1 Garlic clove

2 Carrots

190 g Cured Pork Belly

1 Chorizo

100 g Tomate salsa

Olive oil

Sweet Paprika

1. Wash the lentils and drain.
2. Peel and wash the carrots, onion and garlic. Then, diced the carrot and chop the onion and garlic fine.
3. In a saucepan, brown the garlic in the oil, add the chopped onion, diced carrot, dried kombu, tomato salsa and paprika. Fry lightly 3 -4 minutes.
4. Add the lentils, the chorizo, the cured pork belly and the chicken stock and cook for 40 minutes.

Serve in a bowl and enjoy this sustancial and traditional recipe with the macrobiotic properties provided by the Atlantic Kombu. All the tasty flavor of this legums with a gentle digestion.