0.0 – 0 reviews • Lentil Recipes
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
619 |
| Total Fat |
24 g |
| Saturated Fat |
4 g |
| Carbohydrates |
60 g |
| Dietary Fiber |
22 g |
| Sugar |
8 g |
| Protein |
42 g |
| Cholesterol |
45 mg |
| Sodium |
1728 mg |
| Serving Size |
1 of 4 servings |
| Calories |
619 |
| Total Fat |
24 g |
| Saturated Fat |
4 g |
| Carbohydrates |
60 g |
| Dietary Fiber |
22 g |
| Sugar |
8 g |
| Protein |
42 g |
| Cholesterol |
45 mg |
| Sodium |
1728 mg |