• 350 gr. Lentils
  • ¼ of chopped pork ribs
  • Sweet red paprika
  • Saffron
  • 1 head of garlic
  • 1 chorizo sausage
  • Serrano ham cubes
  • 4 ears of corn
  • 3 cabbage leaves
  • 1 potato or 2 if small
  • Napicol
  • Parsnip
  • Water
  • Olive oil


Soak the lentils the night before and remove the water the next day.

Put the lentils in a pot with the water.

Separately, fry an onion, the ribs and the whole head of garlic in olive oil, season with a teaspoon of sweet red paprika, saffron and salt; then add everything to the pot, including the oil.

In the pot we also add the diced chorizo and the ham, as well as the cabbage stalks, the chopped cabbage leaves, the napicol and the parsnip.

We will also add the chopped potatoes so that the broth sets.