Best Rosemary Lentils Recipes

ROSEMARY LENTILS

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.

CROCK POT LENTILS WITH HAM AND ROSEMARY

Steps:

• Combine all the ingredients in crock pot.
• Cover and cook on HIGH until lentils are tender, 2 1/2 to 3 hours.
• Add boiling water if you want soupier lentils.
• Discard bay leaf before serving.

ROSEMARY & GARLICKY LENTILS

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.

LENTILS WITH GARLIC AND ROSEMARY (CROCK POT)

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.

ROSEMARY-SCENTED LENTILS AND SAUSAGE

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.

CHICKEN AND LENTILS WITH ROSEMARY

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.