Steamed Lentils With Saffron - cooking recipe

Ingredients

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

Preparation

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