During the first weeks of summer I read somewhere that Rick Stein was publishing a book about the food of Spain, to accompany his series by the same name on BBC2. What a treat! Excellent. I bought it and then…ta-da…I read that he was going to do a book signing in Guildford. Even more…excellent! So I did a thorough read of most of the recipes in the book and counted the days. In the meantime J and I moved to a new place and J’s dad flew in to help us with this move. In all the excitement I got sick. Typical. Not even the flu jab worked. As I resigned myself to the fact that I was only in possession of a mere unsigned copy, J offered to go to the town centre and get it signed for me. So sweet. So as I lay on the couch, fever going up and down driving me crazy, J was having all the fun, standing in a long queue/line, clutching my precious book. Mr. Stein kindly signed my book, commenting to J that it was heavily annotated or something like that. I like Rick’s simple but creative approach to food. Pity I didn’t get to meet him.
So inspired by Rick’s book Spain, I tried an accompaniment – not the usual first recipe to try from a new publication, but it appeared good on paper and I decided to give it a go. It’s not a main meal I think, but it makes a good snack for a BBQ or a picnic – hot or cold, your choice. A very simple but very tasty dish, with some variations peppered here and there. You could leave the pancetta out if you’re vegetarian, but for me it would have that something missing, if you know what I mean. And it’s one way of making J eat more veg! Here it goes.
- 230g green lentils, cooked as per packet instructions. (Don’t throw away the cooking liquid.)
- 6 tablespoons olive oil
- 1 whole head of garlic, peeled and sliced
- 2 smallish onions, peeled and chopped
- 200g carrot, peeled and finely chopped
- 100g pancetta or back bacon
- 1 tablespoon paprika
- 2 large tomatoes, chopped
- 120ml white wine
- 1 tablespoon parsley, chopped
- salt and pepper, to taste
Cook the lentils, use a sieve on a bowl to reserve the cooking liquid, and set them aside. Pour the olive oil into a wide and shallow pan and warm it through. Add the chopped garlic, onions and carrots and cook over medium heat for around 15 to 20 minutes, when the vegetables are softened.
Add the pancetta or bacon and toss it with the vegetables for 5 minutes. Time to add the paprika, tomatoes and wine, and let everything simmer happily until the liquid is reduced and slightly thickened.
Topple the cooked lentils and 150ml of the reserved liquid into the pan. Add the parsley, some salt and pepper to taste, let these simmer for 5 minutes and serve. Serves 6-8 people easily.