Ingredients
Directions
Heat a large stovetop pot on medium-high. Add the vegetable broth, garlic, tomatoes, and rosemary. Turn down heat to simmer, stirring often, until the liquid is mostly reduced, about 3–5 minutes.
Stir in the lentils, then remove from heat.
Squeeze in the lemon juice, and fold in the basil until tender.
Add salt, black pepper, and crushed red pepper to taste, if desired.
Serve as part of a meal, as an appetizer with whole grain bread, or by itself as a snack!
Chef's Notes
Substitutions
For the tomatoes, use homegrown (best value!) or any organic tomato of choice from your grocery store.
Use fresh thyme or oregano in place of the fresh rosemary.
In place of basil, use parsley or chives.
Prep Ahead
Make the lentils ahead of time and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days. Start with approximately 1 cup of lentils (plus 3 cups of water) to yield a little over 2 cups cooked.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Heat a large stovetop pot on medium-high. Add the vegetable broth, garlic, tomatoes, and rosemary. Turn down heat to simmer, stirring often, until the liquid is mostly reduced, about 3–5 minutes.
Stir in the lentils, then remove from heat.
Squeeze in the lemon juice, and fold in the basil until tender.
Add salt, black pepper, and crushed red pepper to taste, if desired.
Serve as part of a meal, as an appetizer with whole grain bread, or by itself as a snack!
