Friday, April 25, 2014

Recipe: Braised Red Lentils and Ham, with Smoked Paprika Potatoes

Haven't had lentils in ages, and this recipe made me realise that I really ought to be cooking with them more. They are so filling- normally me and my boyfriend tend to have seconds of dinner but both of us were stuffed!  Unusual way of using baked potatoes- thought I would try something a little different, turns out these are an absolutely fantastic side dish. If you have any, it's also nice to use ham stock in this recipe.

Braised Red Lentils and Ham, with Smoked Paprika Potatoes (serves 4)
Potatoes
6 medium baking potatoes, halved
150g butter
1.5 tsp smoked paprika
Salt and pepper

Lentils
25g butter
3 white onions, diced
6 garlic cloves, chopped
½ tsp celery salt
1 tsp mixed herbs
2 carrots, peeled and sliced thickly
250g red split lentils
270g thickly diced ham
900ml chicken stock
Salt and pepper to taste

1. Preheat the oven to 180C. Parboil the baked potato halves for 12 minutes. Drain, and place potatoes on a large baking tray, flesh side up. Cut criss-cross lines into the potato.
2. Mix together the butter, smoked paprika and salt and pepper, and spoon and spread evenly onto the 12 baked potato halves. Put potatoes in the oven and bake for 35 minutes.
3. Meanwhile, in a large saucepan, fry the onions, garlic, carrots, celery salt and mixed herbs in the butter for 10 minutes. Add the lentils, ham and chicken stock, and cook on a medium high heat, stirring often, for 20 minutes.
4. Season lentils to taste, and serve with the paprika roasted potatoes!

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