Spanish Pardina Lentil Soup

Chop your vegetables as detailed in the above list to make a lovely mirepoix.

Heat 2 or so teaspoons bacon fat or olive oil in a skillet over medium high heat and add the carrots, celery, leeks and garlic. Cook and stir until the start taking some color. Add bay leaf and thyme, then tomato paste. Season with black pepper but not salt yet. Right before you think the tomato paste is burning (push it, the flavors develop substantially if you almost almost burn it, I promise), add
1/8 cup beer, sherry or wine and stir to delgaze the pan.

Add pimenton and dry lentils. Stir around to distribute seasoning. Once the lentils are coated with the spices add water, stir well, and add lemon zest.

Reduce heat so that the lentils are at an easy simmer for 20-40 minutes. The cook time will depend on your desired level of liquid that you want in the finished dish. Add more water to keep level just above the lentils.

Adjust seasoning and add lemon juice as necessary. You may finish with a “pat” (take that how you want to) of butter if you desire to. Garnish with green olives and goat cheese.