Lentils with Serrano Ham and Pimenton (6)

This is from Rick Stein’s “Spain”

Lentils with Serrano Ham and Pimenton (6)
Print Recipe
    Lentils with Serrano Ham and Pimenton (6)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. 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.
      2. 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.
      3. 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.
      4. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.
      5. 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.
      Share this Recipe
       

      Leave a Reply

      Your email address will not be published. Required fields are marked *