Easy recipe Pardina lentils with white wine, Serrano ham and pimentón

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two hundred and twenty-fiveg/eightoz green-brown lentilssix tbsp olive oilone head garlicone medium oniontwo hundredg/sevenoz carrotabout one hundredg/three½oz thinly sliced Serrano hamone tbsp pimentón dulce (smoked sweet Spanish paprikatwo large vine-ripened tomatoesone hundred and twenty-fiveml/fourfl oz dry white wineone tbsp chopped flat-leaf parsleysalt and freshly ground black pepper. This lentil (Recipes by ingridients lentil) stew is very pleasant served on its own or with any roasted game birds..