Soak the lentils for a few hours before making the dish.
Sauté the onion, tomato, pepper and crushed garlic clove in a little extra virgin olive oil.
Once browned, pass through the blender, place in a saucepan with the lentils and a little water.
Cook until tender and season with salt and pepper.
To prepare the onion marmalade, cut the onions into thin slices and poach with Castillo de Canena Reserva Familiar Arbequina, add three tablespoons of brown sugar.
When the jam is ready, mix with two more tablespoons of extra virgin olive oil.
Finally, cut the foie into cubes, place in a deep dish with the onion marmalade, then the very hot lentils and on top the foie balls, which we will finish with Maldon salt and Reserva Familiar Arbequina.