Lentils with Serrano Ham and Pimenton (6)

This is from Rick Stein’s “Spain”

Lentils with Serrano Ham and Pimenton (6)
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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.
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