Linguine With Lentils And Prosciutto

Ingredients

  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 4 or 5 ounces onion, diced
  • 1 tablespoon minced garlic
  • 1 jalapeno, chopped
  • ¼ teaspoon hot red pepper flakes
  • 3 ounces prosciutto, diced
  • 2 tablespoons olive oil
  • 1 heaping cup red lentils
  • Salt to taste
  • 1 ½ pounds linguine
  • 1 red onion, chopped
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      626 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 110 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 27 grams protein; 9 milligrams cholesterol; 402 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
  2. Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
  3. Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.

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