• 225g lentils
  • 1 head garlic
  • 1 medium onion
  • 200g carrots
  • 100g taquitos from Iberico Ham Juan Pedro Domecq
  • 1 tbsp smoked sweet Spanish  paprika
  • 2 large tomatoes
  • 125ml white wine
  • 3 leaves of parsley
  • Olive oil
  • salt and black pepper

Tip the lentils in a sauce pan. Cover with cold water and bring to the boil over a high heat. Reduce the heat.

Peel cloves and cut them in thinly sliced. Chop the onion, carrots and the tomatoes.

In a pan, put the onion, garlic and carrots a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour.

Add the taquitos of iberico ham and fried them for 5min.

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

Stir the lentils into the sauce with 150ml of the reserved cooking liquid, add chopped parsley and salt and black pepper to your taste. Simmer for a further 5-6 minutes.

Serve hot.