Rosemary Garlicky Lentils Recipes

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LENTILS WITH GARLIC AND ROSEMARY (CROCK POT)



Lentils With Garlic and Rosemary (Crock Pot) image

Make and share this Lentils With Garlic and Rosemary (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 cups water
3 cups chopped onions
2 cups diced cooked ham
1 cup diced carrot
1 teaspoon dried rosemary, crushed
3/4 teaspoon sage
1/4 teaspoon pepper
1 lb dried lentils
1 (14 ounce) can vegetable broth
2 garlic cloves, chopped
1 bay leaf

Steps:

  • Combine first 11 ingredients in an electric slow cooker.
  • Cover with lid, and cook on high-heat setting for 3 to 4 hours, or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired.

Nutrition Facts : Calories 684.5, Fat 14.1, SaturatedFat 4.8, Cholesterol 64.5, Sodium 412.3, Carbohydrate 89.2, Fiber 37.5, Sugar 10, Protein 50.1

ROSEMARY LENTIL VEGETABLE SOUP



Rosemary Lentil Vegetable Soup image

A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.

Provided by Whats Cooking

Categories     Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 17

2 medium onions, diced
6 garlic cloves, minced
1/4 cup olive oil
1 1/2 tablespoons fresh rosemary, finely minced
2 cups dry green lentils
7 cups water
3 gluten-free vegetable bouillon cubes
4 large carrots, diced
4 stalks celery, diced
1 small parsnip, peeled and diced
4 bay leaves
2 teaspoons ground black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 cups frozen spinach or 3 cups shredded fresh spinach
salt, to taste
1 jalapeno pepper, chopped finely (including seeds) (optional)

Steps:

  • Heat oil over medium-high flame in large pot.
  • When the oil is heated, add onions and saute until translucent.
  • Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
  • Add remaining ingredients, except for spinach.
  • Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
  • Add spinach and cook for 5 more minutes.
  • Adjust salt to taste.
  • Allow to sit for 15 minutes before serving.

ROSEMARY-SCENTED LENTILS AND SAUSAGE



Rosemary-Scented Lentils and Sausage image

I love this. Really. Love it. It's from the Jan/Feb 2007 issue of Cooking Light. If you can't find green lentils, regular old brown lentils will work but it's not as good.

Provided by Umberle

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

8 cups water
1 tablespoon vegetable bouillon granules
2 cups green lentils
2 teaspoons olive oil
2 cups minced yellow onions (about 1 large)
1/2 cup minced carrot (1 medium)
1 tablespoon crushed rosemary
2 garlic cloves, minced
1/2 lb Italian turkey sausage, casings removed
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot paprika
1/2 teaspoon ground red pepper

Steps:

  • Combine the first 3 ingredients in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
  • Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to a pan. Cook 10 minutes stirring constantly or until tender. Add sausage, cook 5 minutes, stirring to crumble. Add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
  • Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.

Nutrition Facts : Calories 330.1, Fat 5.6, SaturatedFat 1.6, Cholesterol 20.1, Sodium 584.5, Carbohydrate 47.6, Fiber 21.1, Sugar 5.6, Protein 23

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