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Albondigas -
 They are often served as a 'Tapas' dish in the center of the dining table or you will find them on the counter in the local 'Tapas' bar/restaurant. They also work well as part of a 'Plato Combinado' especially if you serve them with Papas Arrugardas. photo by lesleyk Ingredients 1 onion finely chopped 3 Gloves Garlic finely chopped 2 tbs Veg Oil 350g Cooked Lentils 1 Tsp Turmeric 1 Tsp Pimento Picante 1 Tbs Tomato Paste 85g Bread Crumbs 2 tbs Grated Cheese 1 Egg - Beaten 2 Tbs Red Wine 500g Chopped Tomatoes 1 Tsp Rosemary 1Tsp Basil Salt & Pepper to taste Method In a frying pan, cook the onion and garlic in 1 tbs of the oil, until the onion is just turning transparent. Add the cooked lentils, thyme, turmeric and tomato paste. Cook for a few minutes to combine all the flavors. Transfer mixture to a mixing bowl. Take off the heat and add the breadcrumbs and grated cheese. leave to cool a little. Mix in the beaten egg, to help bind the mixture. This mixture will make approx 12/15 little albodigas balls, which you can form either with your hands or with spoons. In the frying pan heat the rest of the oil. Cook the abondigas for several minutes until brown all over. Add the wine, tomatoes,basil and rosemary Simmer very gently for 20 minutes. Add Salt and Pepper to taste.  Can be served as a dish on it's own, or a smaller portion with spaghetti. 
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