Lentils with ham and mushrooms

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Lentils with ham and mushrooms
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Lentils with ham and mushrooms

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Easy
Rations

6

rations
Preparation time

1

hour 

15

minutes
Cooking time

1

hour 

5

minutes
Calories

315

kcal/ration
Resting time

45

minutes
Cooling time

0

minutes
Total time

3

hours 

5

minutes

Today I bring you a culinary gem full of earthy and cozy flavors! These lentils with ham and mushrooms will take you on a sensory journey into the heart of home cooking.

From the soft texture of lentils and pumpkin, to the rich flavor of ham and mushrooms; every bite is a treat for the senses. In addition, it is an easy, nutritious and comforting recipe. Dare to prepare it, play the playlist I propose, and discover how cooking can become your zen moment of the day. Come on, your lentils with ham and mushrooms are waiting for you!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 500 gr cooked lentils

  • 250 gr diced pumpkin

  • 50 gr diced ham

  • 1 bay leaf

  • 2 l Water/chicken broth

  • 1 finely chopped leek (ciselé)

  • 200 gr mushroom mixture

  • 1 fine crushed garlic (ciselé) or tender garlic

  • 1 c.c. Sweet paprika from La Vera

  • Salt

  • Pepper

  • Virgin olive oil

Pasos

  • In a pot, cook the leek and finely crushed garlic with a little oil and the bay leaf for 10-15 minutes, part of the cooking time covered and part uncovered.
  • Add the pumpkin to the pot and cook for another 10 minutes.
  • Add the cooked lentils and season with salt, pepper and paprika. Give it a couple of turns to integrate all the species.
  • Cover the ingredients with the chicken broth, making sure there are two fingers of liquid above the ingredients.
  • Cover the pot and bring to a boil. Cook over medium heat for approximately 20-25 minutes, or until lentils are tender.
  • PREPARATION OF SAUTÉED MUSHROOMS:
  • Meanwhile, sauté the mushrooms in a pan with a little oil until cooked. When sautéing mushrooms, it is important not to shake the pan until the mushrooms have released all their water. This will allow the mushrooms to brown properly.
  • Add the ham to the pan with the sautéed mushrooms, turn a few times and set aside.
  • Serve the lentils in a bowl and sprinkle a few sautéed mushrooms on top before serving.

Notas

  • I recommend soaking the lentils for at least eight hours before cooking to help soften them. However, if you use canned lentils, you can skip this step.
  • If you want to make the vegetarian version, use vegetable broth to replace the chicken broth and smoked tofu to replace the ham.
    • >
  • If you use fresh mushrooms, be sure to clean them well before cooking to remove any dirt or soil.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 430g
  • Total number of serves: 6
  • Calories: 165kcal
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 6mg
  • Sodium: 530mg
  • Potassium: 330mg
  • Carbohydrates: 24g
  • Fiber: 9g
  • Sugar: 2g
  • Protein: 10g
  • Vitamin A: 2600IU
  • Vitamin C: 15mg
  • Calcium: 50mg
  • Iron: 3mg
If you are looking for 10

Key points of the recipe

  1. Cooking the lentils: Make sure the lentils are well cooked before adding them to the stew. If they are not pre-cooked, remember to soak them for at least 8 hours and cook them until they are tender to avoid them being tough or raw in the final dish.
  2. Sautéed mushrooms and ham: Do not move the mushrooms in the pan until they have released all their water and begin to brown. This will give them a more intense flavor and a suitable texture. Add the ham at the end to blend the flavors without drying out or hardening the ham.
  3. Liquid balance: When adding the chicken broth to the pot, make sure there is enough liquid to cover the ingredients by at least two fingers high. This will allow the lentils to cook properly and the stew to reach the desired consistency without being too dry or too soupy.

Pairing with wine

For this tasty recipe of lentils with ham and mushrooms, I would suggest a medium-bodied red wine with moderate tannins to balance the dense texture of the lentils and the salty flavor of the ham. A Grenache, preferably from the Aragon region of Spain, or a Pinot Noir from Burgundy, France, would be excellent choices. Both wines have a good fruitiness and acidity that can contrast with the richness of the recipe and enhance the flavors of the mushrooms and ham.

Additionally, the structure and body of these wines can support the weight of this rich and nutritious dish. However, it is always important to taste and adjust according to your own preference and sensitivity to the different components of wine and food.

On the other hand, we should probably avoid pairing with very light or delicate white wines, as these would probably be overpowered by the power of the dish.

Beer pairing

To pair this lentils with ham and mushrooms recipe, I would recommend a Brown Ale style beer. This type of beer tends to have a malty character that can complement well the earthy flavors of lentils and mushrooms. The caramel and toasty notes of the Brown Ale can also accentuate the sweet flavor of the pumpkin and ham. Additionally, its mild bitterness and carbonation can help cleanse the palate between bites, balancing the possibility that the dish may be too heavy or cloying.

However, we should avoid pairings with beers that are too bitter or acidic, such as India Pale Ale or Sour Ale, as they can overwhelm and overshadow the delicate flavors of lentils and mushrooms.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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