Lentils from Upper Aragon - Lentejas del Alto Aragón
Makes 6 servings.
14 oz lentils, soaked overnight
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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