Lentil stew with Dulse seaweed

A typical Galician dish with a twist

SERVES 4

For the pastry:
400g lentils, ideally Spanish pardina
150g squash
125g pancetta or streaky bacon, finely diced
1 chorizo, finely diced
150g onion, chopped
120g carrots, chopped
25g Dulse seaweed
2l water
600g potatoes, cut into small chunks
2tbsp. olive oil
4 cloves of garlic, chopped

In a large pan over medium heat, place the lentils, squash, pancetta, chorizo, onion, carrots and seaweed and cover with water. After 15m., add the potatoes in small pieces. Allow to boil for another 25m., topping up with more water if necessary. Meanwhile, in a frying pan, fry the garlic in the olive oil until light brown. Move it away from heat, and once cool, scatter over the stew.

Let us know how it goes!!Recipe by Antonio Muinos