Lentejas charras

Soak the lentils in 7 cups of water with a piece of onion, 2 garlic cloves and 2 bay leaves.

Set over medium heat, bring to a boil and cook 25 minutes until soft; keep on the lowest setting.

Heat a pan over medium-high heat, add the bacon and cook 5 minutes until crispy; remove it from the fat.

Add the potatoes, season with a little salt and cook about 7 minutes.

Remove as much of the bacon grease as possible; add the salchichas and cook 2 minutes.

Move everything to the side, add the chorizo, break it up and cook 2 minutes.

Add the onion, tomato and serrano or jalapeno chile; cook 2 to 3 minutes until the chorizo is fully cooked.

Remove the bay leaves, onion and garlic from the lentils; add the meat mixture, the spices and the cilantro and bring to a simmer.

Taste for salt and adjust.

Serve with a little lime juice, optional chicharron and the bacon.