Seasonal Recipes

Beluga lentils with prosciutto and yoghurt

Serves 4

 1 cup black beluga lentils

2.5 cups water

3 Tbs extra virgin Olive oil

1.5 Tbs red wine vinegar

1/2 cup of chopped herbs (we used chives, parsley + mint)

Flaky sea salt 

Prosciutto (we used la Quercia), 4-6 slices

Whole greek yogurt

 

In a medium saucepan, bring the lentils and the water to a boil. Reduce the heat and let simmer for 15 minutes. Once cooked, but still al dente, drain lentils and place in a bowl to cool.

Using a sharp knife and a cutting board, give your assorted herbs a good rough chop. Add herbs to lentils and toss with the red wine vinegar and olive oil and salt to taste. 

Serve on a platter with a generous dollop of yogurt and some roughly torn prosciutto slices. Sprinkle with flaky sea salt and additional herbs to taste.

Source : Sunday Suppers