Pardina Lentils With White Wine, Serrano Ham And Pimentón
This lentil stew recipe will transport you to the sun-soaked hills of Spain with its vibrant flavors and rich aromas. The earthy lentils are simmered until perfectly tender and then combined with a medley of vegetables, savory Serrano ham, and a generous sprinkle of smoked paprika. Each spoonful is a delightful balance of textures and tastes that will warm your soul and satisfy your cravings for a hearty, comforting meal.
— Constant Cookbook
Ingredients
- 225g/8oz green-brown lentils
- 6 tbsp olive oil
- 1 head garlic
- 1 medium onion
- 200g/7oz carrot
- 100g/3½oz thinly sliced Serrano ham
- 1 tbsp pimentón dulce (smoked sweet Spanish paprika
- 2 large vine-ripened tomatoes
- 125ml/4fl oz dry white wine
- 1 tbsp chopped flat-leaf parsley
- salt and freshly ground black pepper
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/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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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