Glenn Lindgren: The Cubans added their own special touches, sometimes to make improvements and sometimes to substitute ingredients that weren't readily available in Cuba.
Raúl Musibay: This recipe is a classic from Spain.
Jorge Castillo: But it too had it's origins in another culture -- the Arabs who once occupied Spain.Glenn Lindgren: This hearty potage makes for a very filling meal. A fresh loaf of Cuban bread and a glass of red wine... Well, you get the idea...
A hearty potage of lentils, garbanzos, and savory Spanish chorizo.
INGREDIENTS:2 tablespoons olive oil for frying
About 15 minutes before serving, remove the bay leaf, stir in the lime juice and cilantro leaves. Add a little cornstarch mixed with water to thicken slightly. Serve in bowls garnished with cilantro sprigs and lime wedges.
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