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Lentils with Prosciutto & Artichoke Bruschetta

Lentils with Prosciutto & Artichoke Bruschetta

Lentils with Prosciutto & Artichoke Bruschetta

Serves 4 as a side dish

2 Tbsp Extra Virgin Olive Oil (EVO)

100g Prosciutto chunks, diced

2 Tbsp Salvagno Pitted Olives in Oil

1 cup Girolomoni Organic Mountain Lentils

2 Tbsp Sabato Hot Artichoke Bruschetta

½ cup parsley, chopped

Juice of ½ lemon

Salt and pepper, to season

 

Heat the EVO in a pan. Add the prosciutto and sauté until crisp, then remove. Return pan to heat and sauté olives for 2-3 minutes then drain on a paper towel.

Add lentils to plenty of boiling salted water and cook for 15 minutes until ‘al dente’ then drain. Combine lentils, artichoke bruschetta, parsley, prosciutto, lemon juice and olives.  Taste for seasoning.

Serve with pan-fried fish, roast chicken or baked pork chops.

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Sabato


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