Best 3 Rosemary Lentils Recipes

Prepare to tantalize your taste buds with a delectable journey into the realm of rosemary lentils. This versatile dish, steeped in culinary history and brimming with wholesome goodness, promises an extraordinary symphony of flavors that will gratify your palate and nourish your body. Discover the secrets of crafting the perfect rosemary lentils, a culinary masterpiece that seamlessly blends the earthy essence of lentils with the aromatic brilliance of rosemary. Let's embark on a culinary adventure that will transform your kitchen into a haven of savory aromas and leave you craving more.

Let's cook with our recipes!

ROSEMARY LENTILS

Rosemary Lentils image

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

Ingredients

1 cup dried French green lentils
2 shallots, finely chopped (about 1/2 cup)
1 garlic clove, crushed with the flat side of a large knife
1 sprig fresh rosemary
1 bay leaf
1 teaspoon coarse salt
1 teaspoon red wine vinegar
2 teaspoons extra-virgin olive oil
Freshly ground pepper

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.

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

Ingredients

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

CHICKEN AND LENTILS WITH ROSEMARY

Chicken and Lentils with Rosemary image

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

Ingredients

4 bone-in chicken breast halves, with skin
2 teaspoons seasoned salt (eg. LAWRY'S®)
1 tablespoon vegetable oil
1 large onion, finely chopped
3 carrots, finely chopped
3 cloves garlic, minced
1 (2 ounce) jar pimento peppers, drained and chopped
2 cups chicken broth
½ cup dry red wine
1 (16 ounce) package steamed lentils
1 teaspoon chopped fresh rosemary
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice

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

Tips:

Soak lentils beforehand: Soaking lentils for at least 30 minutes before cooking helps reduce cooking time and makes them easier to digest.
Use vegetable broth instead of water: Vegetable broth adds extra flavor to the lentils.
Add aromatics: Aromatics like onion, garlic, and celery add depth of flavor to the lentils.
Use fresh herbs: Fresh herbs like rosemary, thyme, and sage add a pop of flavor to the lentils.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape.
Serve with your favorite sides: Lentils can be served with a variety of sides, such as rice, quinoa, roasted vegetables, or a simple salad.

Conclusion:

Rosemary lentils are a delicious and nutritious dish that can be enjoyed as a main course or a side dish. They are a great source of protein, fiber, and vitamins and minerals. With their earthy flavor and versatility, rosemary lentils are a perfect addition to any meal.