Spanish Lentils
By: Barcelona Bites
Published: Wednesday, January 26, 2011 - 2:27am

Ingredients




100 grams (about ⅔ cup) of Spanish pardina lentils
40 grams (1.5 oz) of diced bacon
40 grams (1.5 oz) of diced ham (GOOD cured ham like prosciutto or jamón serrano)
1 squashed (but not peeled) garlic clove
1 clove small onion with three stuck in it
1/2 stalk of celery
1/2 leek
1/2 peel carrot
600 grams (2.5 cups) chicken stock
Olive oil
butter, salt, pepper

Preparation

1 Heat a few tablespoons of olive oil and saute the onion, garlic, and vegetables for several minutes over low heat (until everything is nice and golden and soft). 2 Add the ham and bacon and saute for a few more minutes 3 Add the lentils and saute for a few more minutes 4 Add the just enough stock to cover everything and simmer over low heat for about 45-50 minutes. 5 During the first 2/3 of the cooking time, make sure to add more stock periodically so that the lentils are always barely covered with liquid. 6 When the lentils are soft, remove them from heat and add a couple tablespoons of butter, and salt and pepper to taste (remember that because of the presence of bacon and ham, you may not need much, if any salt).

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