Lentils are very easy to make as opposed to dry beans that require soaking. Lentils do not require soaking! What a big plus! This particular version uses only garlic and fresh rosemary. You can add different herbs for a great side dish or make a ragout or soup with them. They aren’t pretty, but have beautiful flavor! Try serving them with Grilled Lamb Chops.
1 tablespoon of olive oil
2 large garlic cloves minced or pressed through a garlic press
3 – 2” rosemary sprigs
1 cup of dried lentils, drained and picked over
4 cups of chicken broth
Kosher salt and pepper to taste
In a large Dutch oven or a large pot, heat olive oil over medium high heat and sauté the garlic and rosemary until fragrant, about 1 minute. Add the lentils and chicken broth. Add salt and pepper, amount depending on your preference. Reduce heat to medium with a lid tilt over the pot and cook for about 20 – 30 minutes or until lentils are tender. Stir frequently. Remove from heat, remove the rosemary sprigs and let rest for 10 minutes. Ladle into bowls or serve as a side with lamb. Enjoy and savor the disguised beauty of this dish!