Archive of BBC Food Recipes

Pardina lentils with white wine, Serrano ham and pimentón

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
From Rick Stein's Spain
This lentil stew is very pleasant served on its own or with any roasted game birds.


  1. 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 5cm/2in and bring to the boil over a high heat. Reduce the heat

  2. 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.

  3. 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 5-6 minutes.

  4. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.

  5. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes.


  • 225g/8oz green-brown lentils, such as pardina
  • 6 tbsp olive oil
  • 1 head garlic, cloves peeled and thinly sliced
  • 1 medium onion, finely chopped
  • 200g/7oz carrot, finely chopped
  • 100g/3½oz thinly sliced Serrano ham, finely chopped
  • 1 tbsp pimentón dulce (smoked sweet Spanish paprika)
  • 2 large vine-ripened tomatoes, skinned, chopped
  • 125ml/4fl oz dry white wine
  • 1 tbsp chopped flat-leaf parsley
  • salt and freshly ground black pepper

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