I hated lentils when I was a kid, but that was probably because my experience of them was limited to the goopy, mushy, boarding school variety that came with soggy toast for breakfast.
Years later, here in Valencia, I was served a plate of lentils that had been stewed with chorizo, pork trotter, ribs and root vegetables. It smelt so incredible that I couldn’t resist a taste, and the smoky, porky, gravy-laden little things, which had not (miraculously) turned to sludge, converted me instantly.
This is a far simpler but still absolutely delicious lentil recipe that Iaia’s sister Toni taught me years ago.  It is quick and ridiculously easy – no soaking or sautéing required. Just chuck all the raw ingredients in a saucepan, add water, and simmer for an hour or two.
If you leave out the ham bone, it is perfect for vegans, and of course, you can tweak the spices and/or vegetables to suit your own taste, or to use up anything lurking in your crisper (for us, it was broccoli today). Using vegetable, chicken or beef stock will provide a greater depth of flavour, but water works perfectly well on its own too.

 What you need for two hungry people:
150g little brown lentils (dry – no need to soak them first)
1 large onion
1 large carrot
1 or 2 cloves of garlic
a piece of Serrano (or other) ham bone
1 pear tomato
sweet paprika
any other spices you’d like to add
salt (remembering that Serrano ham is already pretty salty)
800 ml water (and/or stock if you have some)

What you do:
Finely chop the onion and carrot. Grate the tomato, discard the skins, and microplane or crush the garlic. Put everything into a cold saucepan over medium heat and bring it to a boil, then turn it down and leave it to simmer for a couple of hours. Check the pan from time to time to make sure nothing is sticking to the bottom.

Serve with: bread and a red