Pardina Lentils with White Wine, Serrano Ham and Pimentón

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the lentils and pick out any stones. Peel and finely dice the onion and carrot. Separate the garlic head into cloves, peel and finely chop them. Halve the tomatoes and grate the cut sides into a bowl, discarding the skins.

2. Heat 4 tablespoons olive oil in a large heavy pan over medium heat. Add the Serrano ham and cook 3 minutes, until the edges crisp. Remove with a slotted spoon and set aside.

3. Add the diced onion and carrot to the same pan and cook 8 minutes, stirring, until soft. Add the chopped garlic and cook 1 minute more.

4. Stir in the pimentón for 30 seconds, then pour in the white wine and simmer 2 minutes, scraping up any browned bits from the bottom of the pan.

5. Add the grated tomato and cook 5 minutes, stirring often, until thickened. Add the rinsed lentils and stir to coat.

6. Add enough water to cover the lentils by about 2.5 cm (1 inch). Bring to a simmer, cover partly and cook 35 minutes, adding a splash of water if needed, until the lentils are tender.

7. Season with salt and black pepper. Stir in the remaining 2 tablespoons olive oil and the chopped parsley.

8. Spoon the lentils into a serving dish, scatter the crisp Serrano ham on top and serve warm.