No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Rosemary Lentils

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Rosemary Lentils

Photography: Kirsten Strecker

Source: Martha Stewart Living, October Fall 2005

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.

Related Topics