spoonful of lentils
April 22, 2020


By Ange's Table

Hi there.

How are you doing today?  The weather is crazy again.  Nice, cold, nice, windy, rain, nice.  I don’t know what to think.  Sun dress, winter jacket? 

I have been spending time outside in the yard, keeping my social distance, but getting my fresh air.  It is so wonderful sitting back there, sun on my face.  It really makes this isolation no so bad.  

Then the sun goes down, and it becomes the arctic back there.  How does that happen?  I go from sitting with just my t-shirt on, all comfy, to needing a hat, scarf and gloves in 2 hours. 

Crazy April.  I should know, its almost my birthday!

everything cut up for lentils
Everything all cut up, in bite sized pieces
bay leaves for lentils
Bay leaves
starting vegetables for lentils
Saute the vegetables
add meat for lentils
Add the prosciutto
add rinsed lentils to pot
Next up the rinsed lentils
lentils everything in pot before liquid
Bay leaves in
liquid added to lentils
Make sure there is enough liquid to cover
finished lentils in the pot
Look how good that looks
spoonful of lentils
So filling and flavorful


  • 1 red onion, minced
  • 1 lg or 2 med carrots, minced
  • 1 shallot, minced
  • 1/2 cup prosciutto diced
  • 1 1/2 cup lentils, rinsed well
  • 3 cups liquid, stock or water
  • 1/2 tsp Seasoned Salt Mix, to taste
  • 4 Tbsp olive oil
  • 2 Bay leaves


Saute onion and carrot in oil 4-5 minutes. 

Add in prosciutto and shallots.  Once the prosciutto starts to brown, add in rinsed lentils. 

Mix well, making sure all is coated in the oil.  Season with salt.

Add in liquid and bay leaves. Bring to a boil, cover, reduce heat to med-low.

Cook covered 1 hour, stirring occasionally until lentils are tender.

How has the weather been by you?  Isn’t this the best meal for those colder days?  Leave a comment below, or tag us on Instagram @Anges_Table and let us know what you think.