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Title: Pardina Lentils With White Wine, Serrano Ham, And Pimentón
Categories: Spanish
Yield: 6 Servings
8 oz Green-brown lentils
- (225 g); such as pardina
6 tb Olive oil
1 Head garlic; cloves peeled
- and thinly sliced
1 md Onion; finely chopped
7 oz Carrot (200 g);
- finely chopped
3 1/2 oz Serrano ham (100 g); thinly
- sliced, finely chopped
1 tb Pimentón dulce (sweet
- Spanish smoked paprika)
2 lg Vine-ripened tomatoes;
- skinned, chopped
4 oz Dry white wine (125 ml)
1 tb Flat-leaf parsley; chopped
Salt and freshly ground
- black pepper
Preparation time: 30 minutes
Cooking time: 1 hours
An easy lentil stew, using Spanish ingredients. A little Serrano ham
goes a long way.
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 5 cm / 2" 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 to 6 minutes.
Stir in the pimentón, tomatoes and wine and simmer for 5 to 6
minutes or until the mixture cooks down into a thick sauce.
Stir the lentils into the sauce with 150 ml / 5 oz of the reserved
cooking liquid, the chopped parsley, 1-1/2 ts of salt and some
pepper. Simmer for a further 5 to 6 minutes.
Recipe by Rick Stein
Recipe FROM:
<
https://www.bbc.co.uk/food/recipes/pardina_lentils_with_32549>
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