Warm Lentils with RosemaryÂ
This is a post I shared years ago! Â December 21, 2013 to be exact. Â This is one of the first times I started taking photos of my food. Â Can you believe I would actually post recipes without pics!?! Â What was I thinking???
I have mentioned before I am half Italian, Italians believe lentils are a good luck food. As such, I will be serving this warm lentil salad as our Good Luck Food on New Year’s Eve to ring in 2014.  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.
This is based on David Rocco’s recipe but his calls for pancetta; feel free to sauté some in the oil with the rosemary.  Add in the onion and garlic after the pancetta is brown and crispy.
A great side that you can serve with meat or serve in place of meat because of the protein in the lentils. Â You get smoky and earthy from the rosemary with a subtle crunch from the onion.
Other recipes you might like:
Pasta with Romano Beans and Crispy Bacon
Pasta e Fagioli
Cheesy Mexican Beef and Rice with Beans, Skillet Dinner
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Warm Lentils with Rosemary
- Total Time: 15 minutes
- Yield: 4-6
Description
A great side that you can serve with meat or serve in place of meat because of the protein in the lentils. Â You get smoky and earthy from the rosemary with a subtle crunch from the onion.
Ingredients
1 tbsp extra virgin olive oil
1 Large sprig rosemary, whole
1 Small onion diced
2 Cloves garlic, crushed
540 ml can of lentils, rinsed (just rinse in a sieve, no need to dry)
Coarse salt
Pepper
Instructions
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.
Notes
- 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.
- 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.
- Lentils work well in this recipe; maybe try cannellini beans too.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Side
- Method: Stovetop
- Cuisine: Italian
I don’t want to delete this little piece of my history!
Serves 4
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)
Coarse salt
Pepper
–  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.
– Â Season with salt and pepper.
– Â When the lentils are warmed through the dish is good to go!
– Â Taste and adjust seasoning before serving.
Notes:
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