Recipe courtesy of David Rocco

Lentils con Prosciutto

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