Lentils from Upper Aragon

Servings: 6

Prep Time: 8 hours [PT8H]

Cook Time: 30 minutes [PT30M]

Ingredients:

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

Salt

Preparation:

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