Warm Garlic and Herb Lentils

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< 1 min read
Summary

Lentils are packed with plant-based protein, loaded with fiber, and filled with lots of vitamins, minerals and phytonutrients. Plus, they don’t require soaking before cooking. Combine them with garlic and herbs to make a delicious side to a plant-based meal, a tasty addition to green salads, a fun topping on whole grain bread, or a satisfying snack all by themselves.

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients

 ½ cup vegetable broth (unsalted, preferably homemade)
 ½ cup organic tomatoes (diced)
 6 medium garlic cloves (thinly sliced)
 2 tsp fresh rosemary (minced)
 2 cups organic lentils (brown or green, cooked (home cooked or BPA-free canned, drained))
 1 ½ tbsp lemon juice (freshly squeezed)
 2 tbsp fresh basil (chiffonade)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 crushed red pepper flakes (optional) to taste

Directions

1

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.

2

Stir in the lentils then remove from heat.

3

Squeeze in the lemon juice and fold in the basil until tender.

4

Add salt, black pepper, and crushed red pepper to taste, if desired.

5

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

 ½ cup vegetable broth (unsalted, preferably homemade)
 ½ cup organic tomatoes (diced)
 6 medium garlic cloves (thinly sliced)
 2 tsp fresh rosemary (minced)
 2 cups organic lentils (brown or green, cooked (home cooked or BPA-free canned, drained))
 1 ½ tbsp lemon juice (freshly squeezed)
 2 tbsp fresh basil (chiffonade)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 crushed red pepper flakes (optional) to taste

Directions

1

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.

2

Stir in the lentils then remove from heat.

3

Squeeze in the lemon juice and fold in the basil until tender.

4

Add salt, black pepper, and crushed red pepper to taste, if desired.

5

Serve as part of a meal, as an appetizer with whole grain bread or by itself as a snack!

Warm Garlic and Herb Lentils