This lentil stew is very pleasant served on its own or with any roasted game birds.
225g/8oz green-brown lentils, such as pardina
6 tbsp olive oil
1 head garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
200g/7oz carrot, finely chopped
100g/3½oz thinly sliced Serrano ham, finely chopped
1 tbsp pimentón dulce (smoked sweet Spanish paprika)
2 large vine-ripened tomatoes, skinned, chopped
125ml/4fl oz dry white wine
1 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper
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/2in 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/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.