This is a recipe that my mother used to make but that I have adapted a little by looking at other recipes in Catalan cookbooks. It's a very tasty and comforting dish, but perhaps more suitable to eat in autumn-winter, as it has a lot of calories and is too heavy to eat when it's hot. It's really meant to be eaten as a single dish, and we'll only need a slice of bread to mop up the sauce, if that's what we like. Ingredients 500g lentils 400g of pork ribs, cut into pieces and salted 2 thick slices of speck, cut thickly 200g of chorizo, without the skin and cut into thick rounds 2 carrots, thickly sliced 3 or 4 thick pork sausages, whole 1 onion, chopped 3 grated tomatoes or 400gr can 1 head of garlic, cut in half horizontally 1 bay leaf 1 sprig of fresh thyme 1 1/2 cups of white wine 1 teaspoon of smoked paprika olive oil salt, pepper Method Put the lentils to soak the day before. Drain the water and wash them well under the tap. Preheat the oven to 170C. Put oil in...