Warm Lentils with Rosemary
I think that lentils have a bad reputation; when I ask my friends if they like them they kind of grimace. Which to be honest confuses me because of the insane nutritional value but also the great taste. This recipe is easy and leftovers are even better. This can be served as a side or the protein, and can be served hot, cold or at room temperature.
1 tbsp extra virgin olive oil
1 Large sprig rosemary, whole
1 Small onion diced
2 Cloves garlic, crushed
1 540 ml can lentils, rinsed (just rinse in a sieve, no need to dry)
– In a medium-sized frying pan add the oil and the rosemary sprig; heat the oil at medium high heat (infusing the oil). When it is hot (it will ripple and the rosemary will start to bubble) add the onion and sauté for about 5 to 7 minutes, until the onions are soft and translucent.
– When the onions are cooked, drop the heat to medium low; add the garlic and sauté for about 30 seconds.
– Add the lentils to the pan. Coat the lentils well with the oil mixture.
– Season with salt and pepper.
– When the lentils are warmed through the dish is good to go!
– Taste and adjust seasoning before serving.
1. For a little heat you can add some chili flakes, add about 1/2 to 1 tsp of chili flakes and add them to the pan when you add the olive oil and rosemary.
2. This recipe calls for canned lentils because they are inexpensive and I think they taste good. With that said feel free to use dried or fresh if you can find them.
3. Lentils work well in this recipe; I haven’t tried it with other beans because personally I don’t think there is another bean that would be a good substitute here; BUT as always, decide for yourself!