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Rosemary Lentils


Rosemary, shallots and garlic add bold flavors to this lentil side dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kirsten Strecker

Source: Martha Stewart Living, October 2005


  • 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


  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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