# Ingredientes:
→ Legumes and Meats
01 - 300 g dried brown or green lentils, rinsed
02 - 150 g jamón serrano or smoked ham, diced
03 - 1 bay leaf
→ Vegetables
04 - 1 onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 carrots, diced
07 - 2 celery stalks, diced
08 - 1 medium potato, peeled and cubed
09 - 1 ripe tomato, grated or 150 g canned crushed tomato
→ Liquids and Oils
10 - 2 tbsp olive oil
11 - 1.2 liters vegetable or chicken stock
12 - Salt and pepper, to taste
→ Spices and Herbs
13 - 1 tsp sweet paprika (preferably Spanish pimentón)
14 - ½ tsp ground cumin
15 - Fresh parsley, chopped (for garnish)
# Instrucciones:
01 - Heat the olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft and fragrant, about 8 minutes.
02 - Stir in the jamón and cook for another 3–4 minutes.
03 - Add the grated tomato or canned tomatoes and cook until slightly reduced, about 5 minutes.
04 - Stir in the paprika and cumin. Add the lentils, potato, bay leaf, and stock. Mix well.
05 - Bring to a boil, then reduce heat to low and simmer gently, partially covered, for 40–45 minutes, or until lentils are tender.
06 - Remove bay leaf, taste, and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.
