- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 120 ml extra virgin olive oil
- 250 g prosciutto, diced
- 2 onions, thinly sliced
- 1 sprig rosemary
- 2 red chillies, seeds removed, finely chopped
- 2 cans lentils, 400g each, drained and rinsed
- 1 pinches salt
Heat the olive oil in a large frying pan over a moderate heat and add the prosciutto and onions, rosemary and chillies. Fry, stirring, until the prosciutto and onions have browned - about 10 minutes.
Turn down the heat, stir in the lentils and continue cooking for 3-4 minutes. Serve warm or at room temperature.
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