Rosemary Lentils
Lentils simmered in a light broth and seasoned with fresh rosemary
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.