Spanish Lentils in Red Wine
Spanish Lentils in Red Wine



  • 225g green or brown lentils
  • 6 tbsp olive oil
  • 1 head of garlic, cloves sliced
  • 1 onion, finely chopped
  • 200g carrot, finely chopped
  • 100g Serrano ham, chopped (optional for vegetarians)
  • 1 tbsp sweet smoked paprika
  • 2 large tomatoes, skinned and chopped
  • 125ml red wine
  • 1 tbsp chopped parsley
  • Salt and pepper
  • Rinse the lentils in cold water, then tip into a saucepan and cover with water. Bring to the boil, reduce the heat, and simmer for 30 minutes. Drain - reserving the liquid - and set aside. Meanwhile, saute the onion, garlic, and carrot in olive oil for 15 minutes, then add the ham and cook for another 5 minutes.
  • Stir the paprika, wine, and tomatoes into the vegetables, and simmer for a few minutes until you have a thick sauce. Stir the lentils into the sauce, along with about 150ml of the cooking water, the chopped parsley, and plenty of salt and pepper. Simmer for 5 minutes, then serve.
1 hour
6 serving
This recipe pairs perfectly with the Risky Business Tempranillo 2020 from Frankland River, Australia.

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