• 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.

Serve warm.

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