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Lentils With Prosciutto & Fresh Mozzarella

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SF Gate
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sides gluten free
Uploaded by: Emanuela Municchi


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3 3/4 cups water

1/2 teaspoon salt

1 1/4 cups green lentils

4 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

2 tablespoons minced red onion

1/2 teaspoon freshly ground black pepper

1/4 cup julienned basil leaves

1/4 pound paper-thin prosciutto cut into 1-inch-wide strips

1/3 pound fresh mozzarella cut into generous 1/4-inch-thick slices

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