Prosciutto Lentils with Parsley Dumplings

Soak the lentils for at least 2 hours, drain the water. Prepare the bread dumplings according to package instructions. Form small dumplings and boil them in salted water. Sauté the prosciutto cut into fine strips in a saucepan. Finely chop the garlic and onion and add. Mix in the lentils and pour in water until they are covered. Season with the bouillon cube. Cook the lentils until soft and finish with Rama Cremefine and balsamic vinegar. Toss the dumplings in margarine and parsley and serve with the lentils.

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