Lentils Con Prosciutto Recipes

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FRENCH LENTILS WITH GARLIC AND THYME

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories     weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8



French Lentils With Garlic and Thyme image

Steps:

  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

PROSCIUTTO AND GOAT CHEESE BRUSCHETTA WITH BLACK LENTILS

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 16



Prosciutto and Goat Cheese Bruschetta with Black Lentils image

Steps:

  • Preheat oven to 375 degrees F.
  • On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1 to 2 minutes until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside.
  • Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes.
  • Place the lentils in a large saucepan and cover with 2 times the amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside.
  • Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly ground black pepper.
  • In a large saute pan heat a 2 count amount of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add about half of the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt and pepper, to taste.
  • To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top. Garnish with more lentils.

1/2 loaf country bread, cut into 1-inch slices and the slices halved
Extra-virgin olive oil
2 cloves garlic, peeled
2 (4-ounce) medallions goat cheese
4 ounces prosciutto, thinly sliced
2 cups black lentils (you can substitute with other varieties if you can't find black lentils)
2 cloves garlic
3 sprigs thyme, divided
Kosher salt
3 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 medium red onion
1 (1-pound) bag baby spinach
Kosher salt and freshly ground black pepper

FRENCH LENTIL, PROSCIUTTO, AND PEPPER SALAD

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



French Lentil, Prosciutto, and Pepper Salad image

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.

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

LENTILS CON PROSCIUTTO

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Lentils con Prosciutto image

Steps:

  • 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.

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

GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS

Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 8



Grilled sea trout, prosciutto, samphire & lentils image

Steps:

  • Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
  • While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

Nutrition Facts : Calories 561 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 10 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium

2 sea trout fillets
2 slices prosciutto
2 tbsp olive oil , plus extra for drizzling
250g pack cooked puy lentils
3 tbsp small capers
100g samphire
½ lemon , juiced, plus 2 lemon wedges to serve
Greek yogurt , to serve

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS

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



Jamie Oliver Salmon With Prosciutto and Lentils image

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

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

LINGUINE WITH LENTILS AND PROSCIUTTO

Provided by Marian Burros

Categories     dinner, lunch, weekday, pastas, main course

Time 35m

Yield 6 servings

Number Of Ingredients 12



Linguine With Lentils And Prosciutto image

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

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

CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS

Provided by Lidia Bastianich

Categories     Chicken     Poultry     Bake     Braise     Legume     Lentil     Fall     Prosciutto

Yield Makes 6 servings

Number Of Ingredients 15



Chicken Breast Valdostana with Braised Lentils image

Steps:

  • Prepare the braised lentils with spinach through step 1.
  • Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
  • Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
  • Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
  • While the chicken is in the oven, finish the braised lentils.
  • Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
  • Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
  • *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

Braised Lentils with Spinach
6 medium (about 7-ounce) boneless, skinless chicken breast halves
6 thin slices imported Italian prosciutto (*see note below)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
Salt
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese

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