The Ambush Cook - Recipe - Pan-Fried Lentils
Recipe courtesy of Kristina Kuzmic
| December 17, 2011
1 cup lentils, rinsed
2 cups water
1 teaspoon salt
5 Tablespoons olive oil, divided
4 green onions, thinly sliced
2 oz prosciutto, finely chopped
1 cup dry sherry
2 Tablespoons honey
Place lentils, water, and salt in a large saucepan and bring to a boil.
Reduce heat to medium-low and simmer for about 20 minutes, until tender but still holding their shape. Drain.
In a large skillet, heat 2 Tablespoons of olive oil over medium heat.
Add green onions. Cook for about 30 seconds.
Add prosciutto, breaking up with a wooden spoon into tiny bits. Cook until the prosciutto is crispy.
Turn the heat up to medium-high.
Add the remaining 3 Tablespoons of olive oil, and lentils. Cook, stirring occasionally, for about 8 to 10 minutes, or until the lentils start to crisp up.
Remove the lentils from the pan onto a serving platter or bowl.
Immediately add sherry to the same hot pan.
Cook for about 2 to 3 minutes or until reduced by half.
Add honey and cook for about 1 more minute, stirring constantly.
Pour the glaze over the lentils, and toss well, making sure the lentils are evenly coated with the glaze.
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