Those perfect fatty salty sheets notorious for wrapping whatever they touch in pure goodness. A tear through the fridge unveiled a bunch of caramelized onions, some kale, feta cheese and almond flour. Sounds like a pretty luscious filling to me.
But wait, its just not right- there’s a certain smoothness lacking and the consistency just isn’t there.
Tear through the pantries, which are looking quite barren lately. Behold, the humble lentil gleaming orange and begging to be used. Sure lentil, I’ll give you a chance, you might just fit the bill.
Cooked lentils, pureed until smooth and creamy, the perfect binder, a vehicle to backpack big flavours on. Oh humble lentil, maybe your the next up and comer in this crazy world.
- 25 slices of prosciutto
- ½ C red lentils
- ½ C feta
- ½ bunch of kale around 2 C chopped
- ½ C caramelized onions (or you could just fry up an onion)
- 1 C almond meal
- ½ tsp sea salt
- 1 tsp thyme
- Boil water and add lentils, cook for about 15 minutes until soft and drain well. Steam the kale over top the lentils for about 5 minutes.
- Puree steamed kale or finely chop.
- Combine kale,feta, onions,almond meal,salt and thyme in a large bowl.
- Lay prosciutto sliced on a lined baking tray, set oven to 350F.
- Puree the cooked lentils in a blender or food processor and add to the filling.
- Scoop one tablespoon filling into the middle of each prosciutto slice and wrap.
- Bake for 15 minutes, best served hot.