Lentils con Prosciutto*

• 1/3 cup extra-virgin olive oil
• 1 (9 ounce) piece prosciutto, cubed
• 2 white onions, thinly sliced
• Sprig rosemary
• 2 chili peppers, diced
• 2 1/2 (15-ounce) cans lentils, drained and rinsed
• Pinch salt

1. Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
2. Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. 
3. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
4. Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.