Title: Lantejas A La Extremeña (Lentil Soup With Jamón Serrano
Categories: Soups, Spanish
Yield: 1 Batch
1/2 lb Brown lentils (1 rounded
-cup)
1 Garlic head; unpeeled
1/3 c Olive oil
1/4 lb Jamón serrano or other
-dry-cured ham; finely diced
1 Yellow onion; finely chopped
2 Tomatoes; peeled and chopped
1 tb Sweet pimentón or paprika
1/2 c Dry white wine
1/2 ts Salt
Rinse the lentils in a colander under cold running water. In a
saucepan, combine the lentils with water to cover by 2" and bring to
a boil over high heat. Decrease the heat to medium-low and cook,
uncovered, for 30 minutes. Add the garlic, decease the heat to low,
and continue to cook, uncovered, for 1 hour, or until the lentils are
very tender.
About 15 minutes before the lentils are ready, in a skillet, heat the
olive oil over medium heat. Add the jamón serrano and onion and fry,
stirring often, for 5 minutes, or until the onion is soft. Add the
tomatoes and cook, stirring occasionally, for 10 minutes longer, or
until they start to break down. Add the pimentón and wine, mix well,
and transfer the contents of the pan to the pan holding the lentils.
Add the salt, stir with a wooden spoon, and cook the lentils for 5
minutes to blend the flavors. Remove the head of garlic if you wish
and discard. Serve the soup at once in warmed soup plates.
Recipe by The Cuisines of Spain by Teresa Barrenechea, 2005
