(from The Cuisines of Spain)
This is another catch-all lentils dish.

Lentils: 100 grams per main course serving; 50 grams per side dish serving
Water: Add enough water to cover with 2 inches (5 cm)

• 7 oz/200 g Lentils
• 2 Tomatoes peeled, seeded, and chopped
• 1 Onion, diced
• 7 oz/200 Diced Jamón (ham) Serrano
• ½ cup/120 ml White Wine
• ¼ cup/60 ml Olive Oil
• 1 tbsp/8 g Pimentón (sweet or spicy)
• 1 tsp/ 3 g Salt
• 1 Whole Head Garlic

Mise en place
Front Row: Olive oil, sweet pimentón, salt, garlic
Middle Row: Onion, jamón serrano, dry white wine
Back Row: Dried lentils, tomato

1. Put the lentils in a pot and add water to cover by 2 inches (5 cm).
2. Bring to a boil and then reduce to simmer.
3. Add the garlic unpeeled.
4. Simmer for 60 minutes.
   

Lentils simmering

1. During the last 15 minutes of the simmer, heat a frying pan over medium high heat.
2. In the frying pan, add the olive oil, onion and jamón serrano.
3. Sauté until the onions are soft.
4. Add the tomatoes, wine, pimentón, and salt.
5. Sauté until the flavors come together and it is slightly reduced.
   

Everything but the lentils simmering

1. Combine the contents of the frying pan with the lentils in the pot.
2. Give a good stir.
3. Serve.

Dinner – Lentils, tuna salad on baguette, and a glass of the local red

• Lentil with Italian Sausage and Parsnip Soup
• Lentils with Chorizo and Ham Hock