Rosemary Lentils Recipes
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
RED LENTIL SOUP WITH ROSEMARY AND LEMON
This vegetarian lentil soup is healthy, easy to make and can be cooked in the slow cooker/crockpot. Plus it is low carb and naturally gluten free. The lemon & rosemary gives it a freshness, whilst the blended red lentils & vegetables give it a rich creamy texture without the need for cream. Perfect for fall; serve this soup for lunch or dinner and don't forget the bread & butter. Unless you are serving it up to your vegan friends, then skip the butter!
Provided by Claire | Sprinkle and Sprouts
Time 1h
Number Of Ingredients 11
Steps:
- Peel and finely chop the onions, carrots and garlic.
- Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.
- Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
- Add the vegetables, red lentils, 2 tsp of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
- Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
- You can blend it at this stage if you wish.
- Serve immediately or set to keep warm.
- Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
- Add in your carrots and celery garlic and cook for a further 3 minutes.
- Stir in the garlic and cook for another minute.
- Add the red lentils to the pan along with 2 tsp of the fresh rosemary and vegetable broth.
- Cook over a low heat for 40 minutes until everything has softened.
- Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
- You can blend it at this stage if you wish.
- Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.
Nutrition Facts : Calories 278 kcal, Carbohydrate 47 g, Protein 16 g, Fat 3 g, Sodium 1320 mg, Fiber 20 g, Sugar 6 g, ServingSize 1 serving
ROSEMARY LENTIL VEGETABLE SOUP
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
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.
CHICKEN AND LENTILS WITH ROSEMARY
Moist, flavorful chicken breast with a delicious side of lentils. I suggest serving the lentils over a bed of arugula with the chicken breast on the side. Whatever you do, do not leave out the lemon juice.
Provided by Kyla
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
- Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
Nutrition Facts : Calories 538 calories, Carbohydrate 36.2 g, Cholesterol 126.6 mg, Fat 15.9 g, Fiber 11.7 g, Protein 56.7 g, SaturatedFat 3.9 g, Sodium 612.4 mg, Sugar 8 g
ROSEMARY LENTILS
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.
ROSEMARY & GARLICKY LENTILS
A deliciously wholesome side dish that goes brilliantly with roasted meat or fish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a medium pan. Fry the rosemary and garlic for 1-2 mins until fragrant. Tip in the lentils and cook for a few mins until heated through. Add the lemon juice, season and serve hot or cold.
Nutrition Facts : Calories 157 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium
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