Lentil stew

the broth
the function of the broth in the stew is to hydrate and flavor the lentils. You can omit this preparation and replace this broth with another vegetable broth or simply water. We take the trouble to prepare it because the pork ribs make the broth flavored and thus add much more flavor to the stew.

1. Put the pork bones in a roasting pan and without anything else take a strong strong oven. leave between half an hour.
2. in a saucepan put all the vegetables, onion, leek, celery and carrot (no salt or oil). bring to the fire and cook for about 5 minutes or until it starts to brown, without burning.
3. Add cold water, the bones taken from the oven, the bouque garní and the tablespoon of tomato extract.
4. leave cooking as much as possible. ideally it would be 4 hours, but an hour and a half will be perfect to hydrate the stew.

the stew
1. Cut the meat into cubes, the bacon into sticks, the chorizo ​​into slices. cut the carrot and onion. build the bouque garní.
2. Brown the meat cubes with the bacon sticks. add the carrot and cook for 5 more minutes.
3. Add the onion along with the red chorizo. cook until onion is translucent. add the peppers.
4. Incorporate the previously soaked lentils. cook for 3 minutes, stirring constantly so that nothing sticks.
5. Incorporate the broth until covered (without fear!) And the garní bouque. cook over low heat, uncovered for half an hour or until the lentils are ready, add more broth or water if they see it dry.
6. Serve without too much liquid. If the stew is sopos in the saucepan, use a spoon to drain the excess liquid.
7. Garnish with chopped parsley.