Fall lentils

I was inspired to make this dish by a BBC food program, forgive me but I have forgotten the name...In any-case it was a famous English chef traveling through Spain, no not Jamie Oliver. He made this dish that I attempted to copy in my own way which failed miserably but it is still worth posting as it will taste better to those who have not seen what it was meant to be. The aim ingredient that makes this dish is 'pimentón '. Essentially this is smoked paprikas powder, it is the back bone of so many spanish dishes and bring both an amazing orange/red color as well as deep mildly spicy flavor to every dish it is in, think chorizo, they are all made with pimentón *. Only the problem is finding this pimentón powder here in the Netherlands is difficult. I found mine in my local turkish store, but i don't think it was top quality as it brought little flavor to the dish. I think this like so many other ingredients needs to be top quality, and this costs more. 


This dish could easily be made vegetarian by skipping the ham and possibly adding smoked tofu...or any other salty veggie replacement. 


I used green but you could also go for the French Put lentils or the red/brown lentils, only the orgnare/red lentils that dosnt have a shell will not hold thier shape after begin cooked so don't use them. 

lentils for 2: 

3 dl dried lentils 
300 gram serrano ham - good quality or parma ham
2 - 3 garlic cloves 
1 medium/large carrot
1 yellow onion
fresh flat parsley
1,5-2 tbsp pimenton
1-2 small bay leaves
drizzle of olive oil 

1. Cook the lentils according to their package instructions. I have learned through time that lentils come out best if they are left to simmer and not boil on top speed, as then they tend to burst out of their shell and leave you with mush. Add a the bay leaves to the lentil water. 
2. Chop the carrot into approx. 0,5cm squares. 
3. Slice the garlic into thin slices & roughly chop the onion into 0,50 cm squares.
4. Saute the sliced garlic, onions and carrot till soft and shiny. 
5. Add the ham and fry till stiff, but not completely crisp. Add the pimenton powder and continue to fry. 
6. Put aside till the lentils are cooked through. 
7. Once the lentils are cooked, drain, keeping a little of the lentil water (1tbsp) and add to the pan with the ham, garlic, onion and carrot, fry for approx 5min so that all the flavors combine. 
8. Serve with the chopped parsley on top. 

*More on Pimenton -