Hearty Spanish Lentil and Jamón Stew

1. Simmer Lentils

Start by placing the lentils in a large pot with 5 cups of water. Bring the water to a boil, then reduce the heat and let the lentils simmer for about 15 minutes. This initial boil softens the lentils, making them perfect for absorbing all the wonderful flavors later on.

2. Cook Vegetables

While the lentils are simmering, heat the olive oil in a large skillet until it shimmers. Add the chopped onion and carrot, and cook them over low heat, stirring often, until they are soft and golden. This process releases their natural sweetness, enhancing the overall flavor of the stew. You'll know they're ready when the onions are translucent and golden.

3. Add Garlic and Jamón

Next, add the finely chopped garlic and the chopped jamón serrano or prosciutto to the skillet. Stir them well to combine, allowing the garlic to infuse its aroma into the mix.

4. Add Tomatoes and Spices

Then add the peeled and chopped tomatoes, pimentón dulce, and a pinch of pepper. Cook this mixture until the tomatoes have softened, blending all the ingredients into a rich, fragrant base.

5. Combine with Lentils

Once the tomato mixture is ready, transfer it to the pot with the simmering lentils. Pour in the beef or chicken stock, and if you're using it, add the amontillado sherry. Drop in the bay leaves and season with salt. Cover the pot and let it cook for 20 to 30 minutes, or until the lentils and vegetables are tender. This step allows all the flavors to meld together beautifully, creating a deep, savory broth.

6. Adjust Consistency

If the stew looks too thick at any point, feel free to add a bit of water to adjust the liquid level.

7. Add Vinegar

Just before serving, stir in the red or white wine vinegar. This final touch adds a subtle brightness, balancing the rich flavors of the stew.