9oz prosciutto, cubed (250g)
2 white cooking onions, thinly sliced
1/2 cup extra virgin olive oil (120ml)
Sprig of rosemary
2 hot peppers, diced
2 x19oz canned lentils, drained and rinsed (2 x 540ml)
Pinch of salt
To start your Lentils con Prosciutto:
Saute prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients.
Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
Remove rosemary sprig and plate. Serve warm or at room temperature.
