Lentils with Serrano Ham

A quick and easy Spanish-inspired lentil stew.

Source: Rick Stein

Serves 2–3

Ingredients

• 120 g dried lentils (green or brown)
• Extra virgin olive oil
• 5–6 cloves of garlic, peeled and finely sliced
• ½ medium onion, diced
• ½ medium carrot, diced
• 50 g Serrano ham, finely chopped
• ½ tbsp smoked paprika
• 2 medium tomatoes, skinned and chopped
• ½ glass of white wine
• A small handful of chopped parsley
• Feta cheese, crumbled

Method

1. Wash the lentils, checking for any stones or grit.
2. Place them in a small saucepan and cover with about 5 cm of water.
3. Bring to the boil, then reduce the heat and simmer for 30 minutes until just cooked.
4. Meanwhile, heat a shallow pan over a low heat and cover the base with olive oil. Gently fry the onion, carrot, and garlic until soft (but not browned), about 15 minutes.
5. Add the ham and cook for another 5 minutes.
6. Stir in the smoked paprika, tomatoes, and wine. Cook for 5 minutes more until slightly thickened.
7. Drain the lentils (reserving some cooking water) and stir them into the sauce.
8. Simmer for another 5 minutes, adding a splash of the lentils’ cooking water if the mixture seems dry.
9. Sprinkle with parsley and feta before serving with crusty bread.