14 oz lentils, soaked overnight
1 serrano ham bone
7 oz blood sausage
2 leeks, chopped
1 onion, peeled and chopped
1 tomato, peeled and chopped
1/2 cup mushrooms, chopped and sprinkled with the juice of half a lemon
1/2 cup olive oil
1/2 cup muscatel wine
1 tsp dry aniseed liqueur
Place the lentils in a pan with water to cover, the ham bone and a little salt and cook over a medium heat.
Meanwhile, heat the oil in a frying pan and fry the leeks and the onion. When they begin to turn brown, add the tomato, cook over a medium heat for 10 minutes then add the mushrooms and the blood sausage and cook for a further 10 minutes.
When the lentils are cooked, add the fried mixture, check for salt and cook for a further 10 minutes.
Before removing from the heat, sprinkle with the aniseed liqueur and the muscatel wine. Serve immediately.
Recipe courtesy of Spain GourmeTour magazine