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Lentils With Spiedini


Course : Italian
Source:
Serves: 8
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Ingredients:


1 ounce olive oil

1/2 ounce prosciutto -- minced

1/2 pound lentils -- soak overnight

2 ounces carrot -- minced

2 ounces celery -- minced

2 ounces onion -- minced

10 ounces chicken stock

1 dash salt

1 dash black pepper

8 skewers wooden skewers

1 1/2 pounds boneless skinless chicken breasts -- cut in 1 inch cubes

2 medium peppers -- cut in 1 inch squares

1/2 loaf loaf Italian bread -- crust removed, cut -- in 1 inch cubes

1 pound Italian sausage -- cut in 1 inch pieces

2 tablespoons additonal olive oil for brushing skewers

1 ounce olive oil

1/2 ounce prosciutto -- minced

1/2 pound lentils -- soak overnight

2 ounces carrot -- minced

2 ounces celery -- minced

2 ounces onion -- minced

10 ounces chicken stock

1 dash salt

1 dash black pepper

8 skewers wooden skewers

1 1/2 pounds boneless skinless chicken breasts -- cut in 1 inch cubes

2 medium peppers -- cut in 1 inch squares

1/2 loaf loaf Italian bread -- crust removed, cut -- in 1 inch cubes

1 pound Italian sausage -- cut in 1 inch pieces

2 tablespoons additonal olive oil for brushing skewers
 

Preparation / Directions:


STEP ONE: Prepare Lentils-- To prepare lentils, heat 1 ounce olive oil in sauce pot. Add prosciutto and cook over medium heat until slightly brown. Add drained lentils and stir to coat with olive oil. Add minced vegetables and lightly sauté‚over medium heat about 2 to 3 minutes. Add chicken stock and simmer on low heat until lentils are soft. Season. Set aside. STEP TWO: Prepare Spiedini-- To prepare spiedini, skewer in following order: chicken, pepper, chicken, bread, sausage, bread, chicken, pepper, chicken. Lightly brush assembled skewers in olive oil. Grill over low fire until golden brown and cooked through, about 2 to 3 minutes per side. Serve on bed of lentils.

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