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
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.
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Mursaleen Jan
[email protected]I'm not a big fan of lentils, but I really enjoyed this salad. The lentils were cooked perfectly and they had a great flavor. The prosciutto and peppers added a nice bit of saltiness and sweetness. I will definitely be making this again.
Miti Islam
[email protected]This salad is a great way to get your daily dose of protein and fiber. The lentils are a great source of plant-based protein, and the prosciutto and peppers add a nice bit of flavor and crunch.
Rebecca odonnell
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks. I usually double the recipe because it goes so quickly.
Gul Zada
[email protected]This salad is a great make-ahead meal. I made it the night before and it was even better the next day. The flavors had time to meld together and the lentils were even more tender.
Maya Khadka
[email protected]I made this salad for a picnic and it was a big hit! The lentils were hearty and filling, while the prosciutto and peppers added a nice bit of flavor. The goat cheese was a nice touch. I will definitely be making this again.
Tulasi Aacharya
[email protected]This salad is a great way to use up leftover lentils. I also added some chopped walnuts and dried cranberries for a bit of extra crunch and sweetness. It was a hit with my family!
Carson Teschner
[email protected]I followed the recipe exactly and the salad turned out great! The lentils were cooked perfectly and the flavors all came together nicely. I would definitely recommend this recipe.
Noemi Zamora
[email protected]This salad was just okay. The lentils were a little bland and the prosciutto was too salty. I think I would have liked it better if I had used a different type of cheese, like feta or mozzarella.
Natasha Rajput
[email protected]I was a little hesitant to try this salad because I'm not a big fan of lentils. But I'm so glad I did! The lentils were cooked perfectly and they had a great flavor. The prosciutto and peppers added a nice bit of saltiness and sweetness. I will defin
Bilal Latif
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of lentils, prosciutto, and peppers. The goat cheese adds a nice touch of creaminess. I will definitely be making this again.
Krystal Snyder
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The lentils are hearty and filling, while the prosciutto and peppers add a nice bit of flavor and crunch. I like to add a little extra lemon juice and olive oil to taste.
Godspower Fredrick
[email protected]This salad was a hit at my last dinner party! The combination of lentils, prosciutto, and peppers was unique and flavorful. I loved the addition of the goat cheese, which added a creamy richness to the dish. I will definitely be making this again.