Lentils with Garlic and Fresh Rosemary

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 saut̩ 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 Р30 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!

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