11 ounces brown or green lentils
4 tablespoons olive oil
1 medium onion, finely chopped
3 thin slices prosciutto, cut in small stripes
½ cup dry white wine
1 teaspoon saffron threads
3 cups vegetable stock
salt

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. Serves 6

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