Rowena G's Recipes

Pardina Lentils with white wine

Recipe by
1 hour
Prep: 5 - 10 minutes | Cook: 50 minutes | Servings: 4 - 6 persons
  • 200g green-brown lentils, such as pardina
  • 6 tbsp olive oil
  • 1 head garlic, cloves peeled and thinly sliced
  • 1 medium onion, finely chopped
  • 2 small/ medium carrots, finely chopped
  • 1 tbsp pimentón dulce (smoked sweet Spanish paprika)
  • 2 large vine-ripened tomatoes, skinned, chopped
  • 125ml/4fl oz dry white wine
  • salt and freshly ground black pepper
  1. Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat and leave them to simmer for 30 – 45 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side.
  2. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 – 20 minutes or until the vegetables are soft and just beginning to colour.
  3. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.
  4. Stir the lentils into the sauce add 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes. Add a little of the reserved lentil cooking liquid if it is a little too thick.


First made this in August 2012 to go with Bens home made sausages. Tons of flavour and really good. Great for vegetarians (without the sausages !)


Based on the Original recipe by Rick Stein at

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