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Lentils from Upper Aragon - Lentejas del Alto Aragón

Makes 6 servings.

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Rated 5 Stars
Average Customer Rating: 5 out of 5
based on 1 reviews

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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


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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

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    Recipe Reviews for Lentils from Upper Aragon
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    amielp  Rated 5 Stars
    "Very easy and terrific taste. Here's the nice part. You can easily leave out the ham and sausage and make this a vegan meal (I have two vegan daughters) and it still is amazing. Great flavor. Cooking the leeks and onions until they start turning brown is key to the taste. Will definitely make again. Big hit with my daughters. "