Cider-Braised Lentils with Crispy Prosciutto
Tender lentils simmer in apple cider with shallots and herbs, then get a salty prosciutto crunch.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (91 reviews)
INSPIRED BY
Inspired by rustic cider braises and the salty crunch of prosciutto-topped beans. The one-skillet lentil method is an original Tastelicious weeknight side.
Story
Casey wants side dishes that can carry a little of the dinner spotlight. These lentils are cozy and earthy, with cider for a soft glow and crispy prosciutto for the part everyone reaches over to grab. Spoon them beside roasted vegetables or eat them warm with a hunk of bread.
By Casey
Ingredients
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, minced
- 1 cup French green lentils, rinsed
- 1 cup apple cider
- 2 cups low-sodium vegetable broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
Instructions
- Heat a large skillet over medium heat and cook the prosciutto in a single layer for 2 to 3 minutes per side until crisp.
- Transfer the prosciutto to a plate lined with paper towels, then crumble it when cool enough to handle.
- Add the olive oil to the skillet, then cook the onion and carrot for 4 minutes until softened.
- Stir in the garlic and lentils, then add the cider, broth, Dijon, and thyme.
- Bring the mixture to a simmer and cook uncovered for 18 to 20 minutes until the lentils are tender and the liquid is almost absorbed.
- Season with salt and pepper, fold in the parsley, and top the lentils with the crumbled prosciutto.
Chef Tips
- French green lentils hold their shape better than red lentils in this side dish.
- Keep the simmer gentle so the lentils cook evenly without splitting.
- Cook the prosciutto until deeply crisp because it softens slightly when scattered over the lentils.
- For a vegetarian version, replace the prosciutto with toasted walnuts or pumpkin seeds.
Cook's Notes
- **Lentils:** Rinse them well and check for small stones before cooking.
- **Liquid:** Keep the lentils at a steady simmer and add a splash of broth if the pan dries too early.
- **Prosciutto:** Crisp it separately so the topping stays crunchy.