Linguine With Lentils And Prosciutto

• 1 stalk celery, chopped
• 1 carrot, chopped
• 4 or 5 ounces onion, diced
• 1 tablespoon minced garlic
• 1 jalapeno, chopped
• 1/4 teaspoon hot red pepper flakes
• 3 ounces prosciutto, diced
• 2 tablespoons olive oil
• 1 heaping cup red lentils
• Salt to taste
• 1 1/2 pounds linguine
• 1 red onion, chopped

1. Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
2. Add lentils and 5 cups water, and bring to a boil.
3. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes.
4. Season with salt.
5. Cook the pasta according to the package directions.
6. Drain, and add to the lentil mixture; toss well.
7. Serve topped with chopped red onion.

celery, carrot, onion, garlic, hot red pepper, olive oil, red lentils, salt, linguine, red onion

Taken from cooking.nytimes.com/recipes/10805 (may not work)