The lentils soak in cold water for 12 hours before cooking, before cooking, rinse and leave to drain the water

Onions, peppers, parsley finely chop, mix with salt and pepper. Fry in hot olive oil for 5 minutes

Greens [i]was not available, was added dry rosemary[/i]

Pour into sauté the lentils, stir, pour hot water (water should cover the lentils). Simmer 5 minutes [i] (after a time of soaking) ;-) [/i]

Stir the egg with vinegar and

add to lentils, simmer over heat for 1 minute. Remove from heat, leave for 5 minutes and serve

[i]For spice lovers and spice added chilli and curry to taste.[/i] [quote]"Lentejas posaderas" in Spanish means "Lentils with coaching". Delicious served with rustic bread. In the lentils a lot ferrum (iron), it boosts hemoglobin.[/quote]

[b]as for soaking lentils.[/b] Quite agree with your comments. She was surprised, but as an obedient "child" :-D did not deviate from the recipe (soaked somewhere in the 6 hour). Maybe they have some other lentils *DONT_KNOW* require much time for soaking?! A lot of time (especially for red), is sufficient to simply rinse well in plenty of water. And lentils will fall apart to mush. ;-) And you can take not only the red, I guess. *BYE*