Recipe courtesy of David Rocco
Lentils con Prosciutto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 619
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 60
- Dietary Fiber
- 22
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 45
- Sodium
- 1728
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- 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.
- Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.