Best 5 Rosemary Garlicky Lentils Recipes

**Dive into a Culinary Delight: Rosemary-Garlicky Lentils and More**

Embark on a flavorful journey with rosemary-garlicky lentils, a delectable dish that combines the earthy goodness of lentils with the aromatic essence of rosemary and garlic. This versatile recipe can be transformed into a hearty main course, a delectable side dish, or a nutritious addition to your favorite salads or bowls. But that's just the beginning of the culinary adventure that awaits you in this article. Discover a treasure trove of other lentil-based recipes, each bursting with unique flavors and textures to tantalize your taste buds. From vibrant lentil salads to comforting lentil soups and stews, there's something for every palate and occasion. So, get ready to explore the diverse world of lentils and let your taste buds dance with delight!

Here are our top 5 tried and tested recipes!

ROSEMARY & GARLICKY LENTILS

Rosemary & garlicky lentils image

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

Ingredients

2 tbsp olive oil
1 tbsp rosemary leaves, finely chopped
2 garlic cloves , crushed
2 x 400g tins lentils , drained
juice ½ lemon

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

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.

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

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

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

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

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

LENTILS CACCIATORE

Lentils Cacciatore image

Chicken cacciatore is an Italian hunter's stew that's made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise's cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.

Provided by Ali Slagle

Categories dinner, quick, weekday, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 large carrots, peeled and cut into 1/4-inch pieces
1 red bell pepper, stems and seeds removed, thinly sliced lengthwise
Kosher salt and black pepper
1/4 cup capers, drained
3 tablespoons tomato paste
5 garlic cloves, thinly sliced
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary
1/2 cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar)
1 (14-ounce) can crushed or diced tomatoes
3/4 cup red lentils (see Tip)

Steps:

In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.
Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.
Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.
Add the tomatoes, red lentils and 2 1/2 cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.

Tips:

For a smokier flavor, roast the tomatoes before adding them to the lentils.
Add a pinch of red pepper flakes for a bit of spice.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Serve the lentils over rice or quinoa for a complete meal.
Top the lentils with crumbled feta cheese or chopped walnuts for extra flavor and texture.

Conclusion:

These rosemary garlicky lentils are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great source of protein, fiber, and iron. So next time you're looking for a healthy and satisfying meal, give this recipe a try!