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Lentils from Upper Aragon - Lentejas del Alto Aragón

Makes 6 servings.

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14 oz lentils, soaked overnight

1 serrano ham bone

7 oz blood sausage

2 leeks, chopped

1 onion, peeled and chopped

1 tomato, peeled and chopped

1/2 cup mushrooms, chopped and sprinkled with the juice of half a lemon

1/2 cup olive oil

1/2 cup muscatel wine

1 tsp dry aniseed liqueur


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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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