Steamed Lentils With Saffron

• 11 ounces brown lentils or 11 ounces green lentils
• 4 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 slices prosciutto, cut in small stripes
• 1/2 cup dry white wine
• 1 teaspoon saffron thread
• 3 cups vegetable stock
• salt

1. Rinse the lentils well.
2. Heat the vegetable stock in a small pot.
3. Meanwhile, in a different medium pot heat the olive oil.
4. Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
5. Add the lentils, cook for another 2-3 minutes, and pour the white wine.
6. Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
7. Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
8. Add water or more stock if necessary.

brown lentils, olive oil, onion, stripes, white wine, saffron thread, vegetable stock, salt

Taken from www.food.com/recipe/steamed-lentils-with-saffron-352149 (may not work)