Salt & Wind Travel

Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce

The ultimate souvenir recipe is this Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce recipe, which is a nod to a restaurant that’s not around any longer.

When I first graduated from college, I moved back to Los Angeles and into an apartment with my older sister. We’d frequent this hole-in-a-wall BYOB tapas place that had a cool-kids-meet-Barcelona vibe and the menu—modern takes on classic tapas and lots of Rioja—channeled Spain almost as well as Vicky Christina Barcelona.

Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce Recipe

Why You’ll Love This

This black lentils recipe is a gorgeous blend of textures and flavors—creamy, crispy, earthy, and bright all at once. It’s naturally gluten-free, packed with plant-based protein, and can easily be made vegetarian by skipping the ham. Plus, the whole dish feels upscale but is totally doable for a weeknight dinner or an impressive brunch spread. The one thing I always think about is their crispy lentils with jamón. Here, I’ve added in some asparagus and a mustard sauce for a super simple Spring dish.

Recipe Ingredients

Here’s what you’ll need to bring these black lentils to life:

  • 1 cup black beluga lentils – They hold their shape when cooked and have a rich, earthy flavor.
  • 2 cloves garlic – Infuses the lentils with aromatic flavor while they cook.
  • 2 cups chicken broth or water – Adds savory depth to the lentils.
  • Extra-virgin olive oil – For richness and roasting.
  • Kosher salt and freshly ground black pepper – Essential for seasoning everything perfectly.
  • 1 bunch pencil-thin asparagus – Roasts quickly and adds a bright, fresh element.
  • 4 thin slices Serrano ham or prosciutto – Crisps up for a salty, savory topping.
  • Crème fraîche, whole-grain mustard, and lemon juice – Whisked into a luscious sauce that ties it all together.

How to Make This Recipe

Start by simmering the black lentils with garlic and broth until they’re tender but still holding their shape. Meanwhile, roast the asparagus and Serrano ham until the asparagus is tender and the ham is crispy.

Whisk together the crème fraîche mustard sauce, then assemble the plate: a bed of lentils, a pile of asparagus, crisp ham on top, and a generous drizzle of sauce.

Sumac and Thyme Roast Chicken Recipe

What to Serve With This

These black lentils are substantial enough to stand alone as a main dish but also pair beautifully with roasted chicken, grilled salmon, or a simply dressed green salad. They’re an easy way to elevate a casual dinner or to round out a spring or Easter menu with something fresh, filling, and a little fancy.

Crab-Stuffed Piquillo Peppers Recipe

Classic Spanish Recipes

Not heading to Spain anytime soon? Get a taste of the country (and some San Sebastian tapas) by making these recipes at home!

spain travel guide

Spain Travel Guide

Thinking of heading to Spain soon? You’ll want to check out our Spain Travel Guide that shares travel tips, region-by-region overviews, and what to eat along the Iberian peninsula!

Get A Personalized Travel Itinerary

Plan your dream vacation with Salt & Wind Travel! Book a Discovery Call with one of our travel planning experts to get expert trip insight and a quote for vacation planning services!
Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce Recipe

Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce Recipe

All our favorite Spanish and French flavors combine in this dish from Los Angeles! It's a combination of crispy black lentils with pencil-thin asparagus and Jamón Serrano and then all topped with a Crème Fraîche Mustard sauce! My mouth is already watering writing this Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce recipe down!
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 204 kcal

Ingredients
  

Cook The Lentils:

  • 1 cup black beluga lentils rinsed
  • 2 cloves garlic
  • 2 cups low-sodium chicken broth or water
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • kosher salt
  • Freshly ground black pepper

Roast The Asparagus:

  • extra-virgin olive oil
  • 1 bunch pencil-thin asparagus woody ends trimmed 
  • kosher salt
  • Freshly ground black pepper
  • 4 paper-thin slices Serrano ham or prosciutto

For The Sauce:

  • 1/3 cup crème fraîche
  • 3 tablespoons whole-grain mustard
  • 1 tablespoon freshly squeezed lemon juice
  • kosher salt
  • Freshly ground black pepper

Instructions
 

  • Cook The Lentils: Rinse the lentils, then pick out any debris. Place the lentils in a small saucepan and add the broth or water, garlic, and 2 tablespoons of olive oil. Then, bring to a boil and reduce to a simmer until the lentils are tender, about 30 minutes. (Keep adding water as needed to make sure the lentils are just barely covered).
    Remove lentils from heat and add a big pinch of salt, then drain. If you want them crisp, toss the lentils with additional oil, then spread them into a single layer on a rimmed baking sheet leaving room for the asparagus and ham. Otherisee, set thm aside until ready to use.
  • Roast The Asparagus: Meanwhile, heat an oven to 450°F and arrange a rack in the middle. Drizzle the asparagus with olive oil, season with salt and pepper, and toss to coat. Place the asparagus on the rimmed baking sheet and the thin slice of prosciutto or ham and roast until ham is crisp and asparagus is knife tender, 5 to 10 minutes, depending on the thickness. 
  • For The Crème Fraîche Mustard Sauce: Mix together crème fraîche, whole grain mustard, and lemon juice. Add a pinch of salt and some freshly ground black pepper then whisk until smooth.
    If needed, add some water until the sauce has the consistency of melted ice cream. Arrange the lentils and asparagus on a serving plate, top with the crisp ham, drizzle with the sauce and serve. 

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 22gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 8mgSodium: 127mgPotassium: 253mgFiber: 9gSugar: 2gVitamin A: 654IUVitamin C: 7mgCalcium: 61mgIron: 4mg
Keyword easy appetizer, Lentil recipe
Tried this recipe?Mention @saltandwind or tag #swsociety!

This post may contain affiliate links. Please refer to our privacy policy.

About The Author
5 from 1 vote (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




TRAVEL SERVICES

We'll help you taste Italy California Hawaii Mexico France Spain Portugal Switzerland the world

We specialize in food-focused experiences in the most interesting culinary regions of the world.

We host unique small group trips to California, Italy, and Mexico from Sicily to Oaxaca.

Our tailored-to-you trip planning services help you make the most of your trip.