Pardina Lentils with White Wine, Serrano Ham and Pimentón

A Spanish lentil stew with Serrano ham, pimentón, and white wine, perfect alone or with roasted game birds.

Healthy Stew Spanish Lentils Serrano Ham

Estimated Nutrition

Calories

360.9

kcal / serving

2165.4 kcal total

Carbs

28g

per serving

168.2 g total

Fat

18.8g

per serving

112.5 g total

Protein

17.5g

per serving

105.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

225

Pardina Lentils

green-brown lentils

Liquids

125

Dry White Wine

Meat

100

Serrano Ham

thinly sliced, finely chopped

NutsSeeds

head

Garlic

cloves peeled and thinly sliced

tbsp

Pimentón Dulce

smoked sweet Spanish paprika

tbsp

Parsley

flat-leaf, chopped

1.5

tsp

Salt

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

medium, finely chopped

200

Carrot

finely chopped

piece

Tomato

large, vine-ripened, skinned, chopped

Method

Rinse the lentils and place them in a saucepan covered by 5cm of cold water.

Bring to a boil, then simmer for 30 minutes until tender but al dente.

Drain the lentils and reserve the cooking liquid.

Cook the olive oil, garlic, onion, and carrot in a pan for 15 minutes.

Add the Serrano ham and fry for another 6 minutes.

Stir in the pimentón, tomatoes, and wine and simmer until thickened.

Add the lentils, 150ml of reserved liquid, parsley, salt, and pepper.

Simmer the mixture for a final 6 minutes.