Brown Lentils with Herbs

CategorySide Dishes

Yields1 Serving

 250 ml uncooked brown lentils
 ½ tsp salt
 1 sprig fresh rosemary or dried bay leaf
 15 ml dried mixed herbs
 1 clove of garlic, whole
 10 ml olive or canola oil
 3 ripe tomatoes, cubed
 45 ml chopped fresh parsley
 45 ml chopped fresh origanum or more parsley
 lemon juice and black pepper to taste

1

This recipe is in Cooking from the Heart 3

Ready in 45 mins

1. Place lentils, salt, rosemary, dried herbs and garlic in a pot with 2½ cups (625 ml) water. Bring to the boil, reduce the heat and simmer with a lid for 30 minutes or until lentils are just soft. Drain well.
2. Heat oil in the pot and fry tomatoes until just soft. Add lentils and herbs. Toss through and remove from the heat.
3. Season with lemon juice and pepper.
Serve warm or at room temperature with chicken, pork or as an alternative to rice or pasta with mince. Fill your plate with another small portion of starch and any green veggies, seasoned with lemon juice and black pepper, or a colourful salad.

Tips:
1. The clove of garlic can be removed just before serving, if preferred.
2. Allow lentils to cool down and serve as a salad, as is, or with more fresh salad ingredients.

Ingredients

 250 ml uncooked brown lentils
 ½ tsp salt
 1 sprig fresh rosemary or dried bay leaf
 15 ml dried mixed herbs
 1 clove of garlic, whole
 10 ml olive or canola oil
 3 ripe tomatoes, cubed
 45 ml chopped fresh parsley
 45 ml chopped fresh origanum or more parsley
 lemon juice and black pepper to taste

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 45 mins

1. Place lentils, salt, rosemary, dried herbs and garlic in a pot with 2½ cups (625 ml) water. Bring to the boil, reduce the heat and simmer with a lid for 30 minutes or until lentils are just soft. Drain well.
2. Heat oil in the pot and fry tomatoes until just soft. Add lentils and herbs. Toss through and remove from the heat.
3. Season with lemon juice and pepper.
Serve warm or at room temperature with chicken, pork or as an alternative to rice or pasta with mince. Fill your plate with another small portion of starch and any green veggies, seasoned with lemon juice and black pepper, or a colourful salad.

Tips:
1. The clove of garlic can be removed just before serving, if preferred.
2. Allow lentils to cool down and serve as a salad, as is, or with more fresh salad ingredients.

Brown lentils with herbs
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