Linguine With Lentils And Prosciutto

Name: Linguine With Lentils And Prosciutto
Total time: 35 min
Yield: 6 servings
Cuisine: italian
Ingredients: 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

Recipe from Johanne Killeen and George Germon

Adapted by Marian Burros

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: EATING WELL; Lentils for the Unleisurely

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Ingredients

Yield:6 servings

1stalk celery, chopped
1carrot, chopped
4 or 5ounces onion, diced
1tablespoon minced garlic
1jalapeno, chopped
¼teaspoon hot red pepper flakes
3ounces prosciutto, diced
2tablespoons olive oil
1heaping cup red lentils
Salt to taste
1½pounds linguine
1red onion, chopped

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.

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