This is a great full of flavor side dish. It was a perfect accompaniment to the grilled chicken and steak we had at Mic and Terri’s impromptu casual outside dinner party on Saturday night. The “dressing” for the lentils takes about 15minutes to make. You get a lot of taste and texture in not a lot of time. This recipe can easily be cut in half.
Serves 10-12 as a side dish
2 cups lentils
8 oz Parma ham, chopped
5 cloves garlic, smashed and minced
1 medium red onion, minced
3 tablespoons cumin
2 teaspoons curry powder
1/3-cup sour cream
3 tablespoons fresh cilantro, chopped
Rinse lentils under cold water. Fill a medium sized saucepan with cold water. Simmer lentils for about 30 minutes until tender but not mushy. Drain and cover.
Heat a few tablespoons of olive oil in a large skillet. Fry the Parma ham until crispy. Remove with a slotted spoon and set aside. Add onion, garlic, cumin and curry powder to skillet. Cook until the onion softens and flavors blend. Add lentils and ham to skillet, stir in sour cream and cilantro. Serve warm or room temperature. Can be made up to a day ahead and refrigerated just bring it to room temperature for serving.
It’s All Delicious Notes: Making this a few hours ahead really enhances to flavor. If you do make it ahead of time and want to serve it warm instead of room temperature do not add the sour cream or cilantro until you are ready to put it on the table. The sour cream will separate in the re-heating process...not nice!