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This week for our series of classic Catalan recipes, Oscar Manresa, our chef from Barcelona's Casa Leopoldo, brings us a traditional dish with a sophisticated touch: lentils with foie gras.

Lentils are the oldest known pulse crop, with evidence for their cultivation and consumption dating back thousands of years. They are also one of the most popular in the modern world, featuring in a whole range of cuisines. They're easy to digest and a rich source of protein and various essential nutrients.

There's a great variety of types of lentil, and they are used in all sorts of recipes. Today's offering might not be the lightest option, but you won't regret it!

Ingredients for 4

lentils - 400g / 14oz / 2 cups
foie gras - 100g / 3.5oz
cansalada - 60g / 2oz (see video - you can substitute bacon, which is similar)
chorizo - 1/2
black pudding - 1/2
tomatoes - 2
onion - 1
garlic - 2 cloves


  1. Peel the onion and garlic, halve the tomatoes
  2. Place the meats (except the foie gras), onion, garlic, tomato and lentil in a large saucepan
  3. Add water to almost cover the ingredients (you can add more later if necessary)
  4. Bring to the boil and simmer for 1 hour
  5. 5 minutes before serving, remove the meats
  6. Slice them into bite-sized pieces and place back into the saucepan
  7. In a frying pan, without oil, sear the foie gras on both sides
  8. Plate up the lentils with a slice of foie gras on each portion
A parcel of baked fish goodness
Gastronomy A parcel of baked fish goodness El Nacional
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