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Rosemary Lentils

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    Martha Stewart Living, October Fall 2005
    • Prep Time 5 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 1 cup dried French green lentils
    • 2 shallots, finely chopped (about 1/2 cup)
    • 1 garlic clove, crushed with the flat side of a large knife
    • 1 sprig fresh rosemary
    • 1 bay leaf
    • 1 teaspoon coarse salt
    • 1 teaspoon red wine vinegar
    • 2 teaspoons extra-virgin olive oil
    • Freshly ground pepper

    Directions

    1. Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
    2. Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.

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