This is from Rick Stein’s “Spain”
Ingredients
- 225 g green-brown lentils such as pardina
- 6 tbsps olive oil
- 1 head garlic cloves peeled and thinly sliced
- 1 medium onion finely chopped
- 200 g carrot finely chopped
- 100 g thinly sliced Serrano ham finely chopped
- 1 tbsp pimentón dulce sweet Spanish smoked paprika
- 2 large vine ripened tomatoes skinned and chopped
- 125 ml dry white wine
- 1 tbsp chopped flat leaf parsley
- salt and freshly ground black pepper
Servings:
Instructions
- Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm and bring to the boil over a high heat.
- Reduce the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side.
- Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes.
- Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.
- Stir the lentils into the sauce with 150ml of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes.
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