INGREDIENTS(4 diners)

• 300 g Castilian lentils
• 1 large onion (250 g)
• 50 g toasted hazelnuts
• 2 cloves garlic
• 1 large potato (300 g)
• 1.4 litres water
• Salt to taste
• 3-4 tablespoons extra virgin olive oil

PREPARATION

• In a mortar or chopper, chop the hazelnuts and peeled garlic cloves.
• In a saucepan, add the olive oil and fry the peeled and chopped onion for 7-8 minutes on medium heat.
• Once it is cooked and starts to become translucent, add the washed and drained lentils, chopped hazelnuts and garlic, and cover with water. Add salt to taste.
• When it starts to boil, cover and cook covered on medium heat for about 45 minutes or until the lentils are almost cooked
• Finally, add the peeled and diced potato and cook for 10-12 minutes with the lid off, until the potato and lentils are cooked.

This dish is usually even more flavourful if it is left to rest. It can therefore be prepared in advance and heated on the day on which it is served.