Lentils Con Prosciutto Recipes

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LINGUINE WITH LENTILS AND PROSCIUTTO



Linguine With Lentils And Prosciutto image

Provided by Marian Burros

Categories     dinner, lunch, weekday, pastas, main course

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 stalk celery, chopped
1 carrot, chopped
4 or 5 ounces onion, diced
1 tablespoon minced garlic
1 jalapeno, chopped
1/4 teaspoon hot red pepper flakes
3 ounces prosciutto, diced
2 tablespoons olive oil
1 heaping cup red lentils
Salt to taste
1 1/2 pounds linguine
1 red onion, chopped

Steps:

  • Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
  • Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
  • Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 6 grams, Carbohydrate 111 grams, Fat 8 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 6 grams

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS



Jamie Oliver Salmon With Prosciutto and Lentils image

A full meal, with fish, prosciutto and lentils. It takes almost no time to prepare, but it seems like a millions bucks...

Provided by r8brito

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 (450 g) can lentils
4 (250 g) salmon fillets, skinned and pin-boned
1 pinch salt
1 pinch fresh ground black pepper
8 slices prosciutto
4 tablespoons olive oil
1 lemon, juice of
2 good handfuls mixed herbs, chopped (parsley, chives and dill)
3 large handfuls spinach, chopped
1 glass plain yogurt, lightly seasoned with
salt and pepper

Steps:

  • Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
  • Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
  • While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
  • Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.

Nutrition Facts : Calories 570, Fat 25, SaturatedFat 4, Cholesterol 115, Sodium 228.9, Carbohydrate 23.5, Fiber 8.9, Sugar 2.3, Protein 61.4

FRENCH LENTIL, PROSCIUTTO, AND PEPPER SALAD



French Lentil, Prosciutto, and Pepper Salad image

Provided by Christine Hanna

Categories     Salad     Herb     Appetizer     Side     Lunch     Ham     Legume     Lentil     Bell Pepper     Root Vegetable     Carrot     Winter     Prosciutto     Parsley     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 12

1/3 cup/75 ml extra-virgin olive oil, plus 1 tbsp
6 paper-thin slices prosciutto di Parma, finely chopped
2 shallots, finely chopped
1/2 cup/140 g finely diced carrots
1/2 cup/140 g finely diced red bell pepper/capsicum
2 cups/400 g green French lentils, rinsed and drained
1/4 cup/10 g finely chopped fresh flat-leaf parsley
2 tsp finely chopped fresh thyme
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper

Steps:

  • In a medium sauté pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and sauté until lightly browned, about 5 minutes. Add the shallots and sauté until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and sauté for 5 minutes, or until crisp-tender. Set aside.
  • In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
  • In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.

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