Braised Lentils With Saffron

1. 1

   Soak lentils for about 6 hours.

2. 2

   Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.

3. 3

   Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.

4. 4

   Add the saffron strands and powdered saffron.

5. 5

   When the wine has evaporated, pour just enough hot stock to cover the lentils.

6. 6

   bring to a boil, lower the heat and cover and cook for 20 minutes.

7. 7

   Taste and add salt if necessary, then discard the onion and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.