400 g of lentils
1 cured ham bone
200 g of black pudding
2 leeks
1 onion
1 tomato
160 g of mushrooms
1 dl of olive oil
1 dl muscatel wine
1 tsp of anis

Put the lentils to soak overnight. Next day, boil them along with the cured ham bone. Chop the leeks and onion and fry them in a pan with a little oil.Peel and dice the tomato and add to the leek and onion when they begin to brown. Fry everything for 10 minutes. Chop the mushrooms and add them along with the black pudding, keeping them on the flame a further 10 minutes. Add the lentils, salt to taste and cook for 40 minutes. When they are well-cooked, sprinkle with anis and muscatel..