1. Soak lentils for about 6 hours. 2. Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham. 3. Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine. 4. Add the saffron strands and powdered saffron. 5. When the wine has evaporated, pour just enough hot stock to cover the lentils. 6. bring to a boil, lower the heat and cover and cook for 20 minutes. 7. Taste and add salt if necessary, then discard the onion and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
