Heat the olive oil in a large saucepan.
Add the carrot, onion, celery, chillies and
garlic, and cook for 5-10 mins until the
veg begin to soften. Add the rinsed
lentils. Pour on the hot cooking liquor
and two-thirds of the tangerine juice,
then bring to the boil. Reduce the heat
and simmer for 20-25 mins or until the
lentils are tender and most of the liquid
has been absorbed. Add a bit more ham
liquor if the lentils look a little dry.
Remove from the heat and stir in
the tangerine zest and remaining juice.
Season with salt and pepper and allow
to cool a little before stirring through the
crème fraîche and parsley. Serve warm or
at room temperature with the sliced ham.