Recipe courtesy of David Rocco

Lentils con Prosciutto

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


1/3 cup extra-virgin olive oil

1 (9 ounce) piece prosciutto, cubed

2 white onions, thinly sliced

Sprig rosemary

2 chili peppers, diced

2 1/2 (15-ounce) cans lentils, drained and rinsed

Pinch salt


  1. Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
  2. Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
  3. Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Prosciutto and Goat Cheese Bruschetta with Black Lentils

Crespelle con Prosciutto Cotto e Fontina

Fettuccine all'Alfredo con Prosciutto di Parma

Salmon with Lentils

Lentil Soup

Luca's Lentils

Pasta and Lentils

Prosciutto Ravioli