French Lentil, Prosciutto, And Pepper Salad

• 1/3 cup/75 ml extra-virgin olive oil, plus 1 tbsp
• 6 paper-thin slices prosciutto di Parma, finely chopped
• 2 shallots, finely chopped
• 1/2 cup/140 g finely diced carrots
• 1/2 cup/140 g finely diced red bell pepper/capsicum
• 2 cups/400 g green French lentils, rinsed and drained
• 1/4 cup/10 g finely chopped fresh flat-leaf parsley
• 2 tsp finely chopped fresh thyme
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

1. In a medium saute pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and saute until lightly browned, about 5 minutes. Add the shallots and saute until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and saute for 5 minutes, or until crisp-tender. Set aside.
2. In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
3. In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.

extravirgin olive oil, paper, shallots, parsley, thyme, red wine vinegar, mustard, salt, ground pepper

Taken from www.epicurious.com/recipes/food/views/french-lentil-prosciutto-and-pepper-salad-369171 (may not work)