LENTILS WITH SMOKED HAM & RED WINE
11 November 2008
The DUTCH Series N°1
My brother is currently an MBA student in Rotterdam, which means a crazy busy work schedule, with little time to do anything else but eat, sleep & study. I cannot help much with the later two but when it comes to the kitchen he has come to the right place.
When asked what the magic recipe was to turn 24 hours into 48… I must say I was at a bit of a loss. However what I did have was a few ideas up my sleeve for quick & easy recipes that he could use as time savers.
The parameters he set me were simple : the recipes had to have a prep time of 15 minutes, be budget conscious and stove top friendly – as they have no oven in the apartment. So here is the 1st of what will be called the DUTCH Series:
Lentils with Smoked ham & red wine: A wonderful winter dish, where the smell of onions, spices, garlic & red wine, simmering over a hot stove, invoke thoughts of mountain chalets, crackling fires, crisp evenings and good company. The smoky flavours of the ham go well with the warmth of the red wine and the slightly nutty flavour of the lentils. I find this dish quite filling so often eat it on its own, however it can be an excellent accompaniment to lamb, beef or a meaty fish (ie tuna).
RECIPE – SWEET PEA Blog
- 200g brown lentils
- 100g chopped smoked ham (I buy a cut of smoked ham & chop it myself)
- 1 small white onion
- 6 coriander seeds
- 2 whole cloves
- 1 laurel (bay) leaf
- 3 gin berries (optional)
- 1 garlic clove
- 1 tablespoon olive oil
- 4 tablespoons red wine
- 300mL water
- 1/4 cube beef bouillon
- pepper to taste
- handful chopped parsley
Preparation time 15 minutes, cooking time 40 minutes – perfect to get your reading done in!
- Cut onion into very small pieces
- Cut ham into 1cm cubes. (NOTE: If pressed for time you can buy lardons, pre-chopped smoked bacon pieces, to use as a substitute)
- Heat oil, add onions, spices (coriander, cloves, bay leaf, gin berries), cook until soft
- Add crushed garlic & chopped ham, cook for 2 minutes
- Add red wine & pepper, simmer for 2 minutes
- Add lentils, mix well
- Combine water & bouillon cube.
- Add bouillon to lentils , COVER, and cook for 40 minutes on medium/low heat till water is absorbed
- Chop parsley and add to cooked lentils just before serving