Ingredients for Steamed Lentils With Saffron
- Brown Lentils
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 ounces prosciutto, diced
- Dry White Wine
- Saffron Thread
- 4 cups vegetable stock
- 1 teaspoon salt (or to taste)
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How to Make Steamed Lentils With Saffron
- Rinse 1 cup of brown or green lentils thoroughly under cold water.
- In a small saucepan, heat 4 cups of vegetable stock over medium heat.
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add 1 medium onion, chopped, and cook until translucent, about 5-8 minutes. Stir in 2 ounces of prosciutto, diced, and cook for another 2-3 minutes.
- Add the rinsed lentils and cook for 2-3 minutes, stirring occasionally. Pour in 1/2 cup of dry white wine and cook until fragrant.
- Stir in 1/4 teaspoon of saffron threads and cook for 4-5 minutes, or until the alcohol has evaporated.
- Pour in the heated vegetable stock, season generously with salt (about 1 teaspoon or to taste), and bring to a simmer. Reduce heat to low, cover, and cook for 50-60 minutes, or until the lentils are tender but not mushy. Stir occasionally and add more stock or water if needed to maintain a consistent consistency.
- Taste and adjust seasoning as needed before serving. Garnish with fresh parsley or a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
6g
Carbs
11g
