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Recipe Detail Page
Lentils and Prosciutto
Spring 2007
Salty and crisp, prosciutto is the right match for these delicate little dried lentils. You can find brown, green or French lentils in stores and use them interchangeably in recipes. They are tender and cook up quickly with no soaking. A tasty side dish for your next seafood or fish dinner.
Serves 4 to 6
1 cup (250 mL) French lentils (du Puy)
4 oz (125 g) thinly sliced prosciutto
¼ cup (50 mL) extra virgin olive oil
1 small red onion, diced
4 cloves garlic, minced
1½ tsp (7 mL) chopped fresh rosemary
1 cup (250 mL) chicken stock
4 cups (1 L) chopped spinach
2 tbsp (25 mL) chopped fresh Italian parsley
Salt
Pinch pepper
1. Sort through lentils and remove anystones. Rinse in fine mesh sieve.
2. Bring 6 cups (1.5 L) of water and lentils to boil. Reduce heat;
partially cover and simmer for about 20 to 30 minutes or until tender. Drain and rinse; set aside.
3. Heat large nonstick skillet over medium-high heat and brown prosciutto slices until crisp. Remove to paper-towel-lined plate and set aside.
4. Return skillet to medium heat and add oil. Cook onion, garlic and rosemary for about 4 minutes or until softened. Add cooked lentils and stock and bring to simmer. Simmer for 5 minutes.
5. Stir in spinach and cook, stirring for about 3 minutes or until spinach is wilted. Add parsley, salt and pepper.
6. Crumble or chop prosciutto and stir into lentils before serving.
Other Lentil Options: Brown or green lentils.
Canned Bean Option: Use two 19 oz cans lentils, drained and rinsed.
Serves 4 to 6
