spanish lentils and rice

adapted from elisabeth luard’s book classic spanish cooking: recipes for mastering the spanish kitchen

i soaked the lentils while at work during the day, probably about 8-9 hours, then rinsed them and put them in a pot with chopped onion and one clove of minced garlic. i added some water (probably about 2 cups– a bit too much), brought everything to a boil, and then simmered covered for about 15 minutes. afterwards, i added salt and pepper to the lentils and served them over a bed of spanish white rice. for extra yummies, i added a fried egg on top.

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