Warm Carrot And Lentil Salad With Prosciutto

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1 cup green or brown lentils, rinsed and picked over to remove any hardened bits

About 1/4 teaspoon salt

1 bay leaf (optional)


About 2 teaspoons olive oil

1 small onion, minced (about 3/4 cup)

2 large carrots, peeled and cut into 1/4- to 1/2-inch dice (1 3/4 cups)

1 ounce (2 thin slices) prosciutto, cut crosswise into 1/4-inch pieces

1 tablespoon sherry wine vinegar

Freshly ground black pepper

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