It is cold and uninviting outside, but inside my kitchen it is warm and smells wonderful. I braved the snow to cut a few rosemary sprigs from my front yard bush (yes, rosemary grows all year long in the mid-Atlantic). Watch my fun how to video (complete with snow shower views) or just download the recipe and get started. Your kitchen will smell like mine in no time.
Simmer the lentils with the vegetable broth and water for 30 minutes, uncovered.
Sauté the garlic, onions, carrots and rosemary in olive oil until soft and slightly brown. Add the tomato paste and spices.
Add the vegetable paste mixture to the lentils and simmer another 30 minutes partially covered.
This recipe freezes well. I divide the cooled lentils into individual portions and they will keep in the freezer for 3-6 months. My lentils never stay in there very long, they are so tasty and perfect for a quick week night meal. Add your favorite protein if you like such as some sort of spicy sausage.
Rosemary Lentils
Equipment
- Saucepan
- Pot
Ingredients
- 4 cups water
- 4 cups vegetable broth
- 2 cups dried green lentils
- 1 tbsp olive oil
- 1 large chopped onion
- 1 medium chopped carrot
- 2 cloves minced garlic
- 1 tbsp minced fresh rosemary can swap for 2 teaspoons dried rosemary
- 1/2 can tomato paste 6 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tsp paprika
- 1/8 tsp cayenne pepper
Instructions
- Combine the water, broth and lentils in a pot over medium heat. Bring to a boil and then lower heat and simmer for 30 minutes.
- Heat olive oil in a saucepan over medium heat and add the onion, carrot, garlic and rosemary to the pan. Sauté 10 minutes. Add the tomato paste and spices and stir together until well mixed.
- Add the vegetable mixture to the lentils and stir. Bring the lentils back to a boil, and then lower heat and simmer partially covered for another 30 minutes.
- Serve plain or add your favorite vegan or meat sausage on top.