Lunch: Lentils con Prosciutto
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
