Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1 sm Carrot, diced
1 md Onion(s), diced 2 1/2 c Chicken stock
1 Thin leek, white only 1 c Dry white wine
-washed and diced 1 c Dried French green lentils
1 sm Stalk celery, diced -picked over and washed

-----------------------BOUQUET GARNI----------------------------
4 Sprigs parsley 1 Bay leaf
4 Sprigs thyme

---------------------------PASTA--------------------------------
1/4 c Tiny-size pasta 1 ts Balsamic or
2 tb Prosciutto, diced -red wine vinegar
Salt and pepper to taste 1 tb Mint, finely minced

In a 3-qt. saucepan, melt butter over medium-low heat and add onions,
leeks, celery and carrots. stir occasionally and cook until soft but
not brown, about 4-5 minutes. Add chicken stock, white wine and
lentils. Bring to a boil and add the bouquet garni. Reduce heat,
cover pot with lid slightly ajar and simmer until lentils are tender,
about 40 minutes.

The last 5 minutes, cook the pasta in lots of boiling, salted water.
Drain and reserve pasta.

When lentils are tender, remove and discard bouquet garni. Stir in
pasta, prosciutto, salt, pepper and vinegar. Spoon into a serving
platter and sprinkle with mint. Serve hot as a side dish or as a warm
salad on a bed of lettuce.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 367
Submitted By DIANE LAZARUS On 10-17-95

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