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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 trimmings, 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
Sea salt and pepper


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

Add lentils to a pot of boiling 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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