Lentil Purée

Ingredients

• 1 pound lentils
• good broth
• tocino fresco (fresh, unsmoked pork belly)
• 2 carrots
• 2 heads onion
• manteca (lard)
• 2 cloves
• bread
• butter
• olives
• hard-boiled eggs

Instructions

1. Cook a pound of lentils in good broth (from a puchero or made expressly from two meats) with a piece of tocino fresco (fresh pork belly), two carrots, two heads of chopped onion fried beforehand in manteca (lard), and two cloves.
2. When everything is well cooked, break it down with a wooden spoon and strain it through a sieve.
3. If it has thickened too much, thin it with a little broth and let it cook a moment more.
4. Serve over slices of bread fried in butter, garnished with olives and hard-boiled eggs sliced into rounds.