Christmas recipes: Lentils with Foie in the aroma of extra virgin olive oil - Reserva familiar Arbequina.


  • 1 package lentils
  • 1 tomato
  • 1 pepper
  • 1 onion
  • 1 tooth garlic
  • Salt
  • 3 sweet onions white
  • Brown sugar
  • 1 Block Thick foie to make cubes
  • Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve


  • 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.