Lentils with Proscuitto & Fresh Mozzarella
List of Ingredients
3 3/4 cups water
1/2 teaspoon salt
1 1/4 cups green lentils
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons minced red onion
1/2 teaspoon freshly ground black pepper
1/4 cup julienned basil leaves
1/4 pound paper-thin prosciutto cut into 1-inch-wide strips
1/3 pound fresh mozzarella cut into generous 1/4-inch-thick slices
INSTRUCTIONS: Bring the water and salt to a boil in a medium saucepan, then add the lentils. Cover and cook for about 20 to 25 minutes, or until the lentils are tender, but still hold their shape. Be careful not to overcook. Drain and cool to room temperature.
In a bowl, mix together the vinegar, olive oil, pepper, onion, half the basil, and most of the prosciutto. Add the lentils and toss to mix well. Spoon onto a platter. Arrange the slices of mozzarella around the edges, tucking the slices under the lentils a little. Sprinkle the remaining basil and prosciutto over.
Serves 6.
PER SERVING: 280 calories, 19 g protein, 20 g carbohydrate, 14 g fat (5 g saturated), 30 mg cholesterol, 437 mg sodium, 4 g fiber.
We think of fresh mozzarella as the perfect ingredient for a summer salad of tomatoes and basil, but try it here in its winter version, with well-seasoned lentils and salt-cured ham.
Recipe
We think of fresh mozzarella as the perfect ingredient for a summer salad of tomatoes and basil, but try it here in its winter version, with well-seasoned lentils and salt-cured ham.
From San Fransisco Chronicle 12.10/00
|
|
member logon
