• 11 ounces brown or green lentils
  • 4 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 thin slices prosciutto, cut in small stripes
  • ½ cup dry white wine
  • 1 teaspoon saffron threads
  • 3 cups vegetable stock
  • salt

Rinse the lentils well. Heat the vegetable stock in a small pot. Meanwhile, in a different medium pot heat the olive oil. Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes. Add the lentils, cook for another 2-3 minutes, and pour the white wine. Add the saffron and cook until the alcohol has evaporated, 4-5 minutes. Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered. Add water or more stock if necessary. Serves 6

Recipes courtesy of Italian Cooking & Living magazine. Click here to subscribe today for more delicious recipes!