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    Pardina Lentils with Goat's Curd, Wild Garlic Leaves and Smoked Paprika

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    Pardina Lentils with Goat's Curd, Wild Garlic Leaves and Smoked Paprika

    Spanish pardina lentils are incredibly nutty, and they hold their shape well during cooking. Puy lentils would also work well here. If you can’t find goat’s curd, a young, fresh goat’s cheese will also do the trick nicely, as long as it’s not overpowering; you want all the subtle flavours of this dish to shine through. If you have not tried wild garlic leaves before, now is the time. They grow in abundance in damp woodland and along stream banks all over the British Isles. They will add a fresh edge with a mild garlic hit to any dish, so if you see them growing, gather some up. Alternatively, you could substitute salad onion leaves or even spinach with an extra crushed garlic clove.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6 as a tapa


    • 1 tbsp olive oil
    • 1 small onion, finely chopped
    • 1 small carrot, finely chopped
    • 1 small celery stalk, finely chopped
    • 1 garlic clove, crushed
    • 150g pardina or puy lentils
    • 2-2½ tsp smoked paprika
    • 6 wild garlic leaves, washed, stems removed and roughly chopped
    • 100g goat's curd or soft goat's cheese


    1. Place a saucepan over a medium heat and add the olive oil, onion, carrot, celery and garlic. Cook, stirring, for 8–10 minutes, until tender but not coloured. Add the lentils and stir well to coat with the oil and mix into the vegetables. Season well and add 1–11/2 tsp smoked paprika, to taste.
    2. Pour over about 450ml cold water to cover the lentils, and bring to the boil. Turn down to a simmer, cover and cook for 20 minutes, until the lentils are just cooked but still have bite.
    3. Drain well in a colander. Return to the heat in the same pan and add the garlic leaves. Check the seasoning, then add the goat’s curd. Heat through for a minute to wilt the leaves.
    4. Divide the lentils between plates and sprinkle with some more smoked paprika before serving.

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