• 1½ cups Iberia Lentejas Secas

• 2–3 tbsp Iberia Organic Extra Virgin Olive Oil

• ½ cup Iberia Tomato Sauce

• 2 links Iberia Chorizo Spanish Style, sliced

• 1 tbsp Iberia Minced Garlic

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 hoja de laurel

• Salt and black pepper, to taste

• Water, for simmering

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1. Soak the Lentils:
Place Iberia Lentejas Secas in a bowl with cold water and soak overnight. Drain and rinse the next day.

2. Build the Base:
In a large pot over medium heat, add Iberia Organic Extra Virgin Olive Oil. Sauté onion, green bell pepper, and Iberia Minced Garlic until softened and fragrant.

3. Add the Flavor:
Stir in Iberia Tomato Sauce, Iberia Chorizo Spanish Style, and hoja de laurel. Cook briefly to allow the flavors to develop.

4. Simmer:
Add the soaked lentils and enough water to cover them by about two fingers. Bring to a boil, skim any foam, then reduce heat to low.

Simmer partially covered until the lentils are tender and the broth thickens.

5. Finish and Serve:
Remove the bay leaf. Adjust salt and black pepper as needed. Serve hot, optionally with rice or tostones.