Rosemary Lentils

When I go out to restaurants, I often choose lentils if they’re available. Yet I’m never quite sure what to do with them at home. Tonight was an attempt to figure something out…

The recipe is officially “Rosemary Lentils over Polenta” but it called for instant polenta, which I didn’t have on hand. I did end up trying to make some coconut cornbread but my timing was off so I was finished with the lentils before the cornbread was ready.

Every recipe I see (and everyone I know who cooks with lentils) refers to dried lentils, but I have several cans of lentils in my pantry, so I went ahead and used them today. AND I didn’t have parsley so I used cilantro. Other than that, though, I followed the recipe to a T! 🙂

– Saute onion and garlic
– add 2 cups of vegetable broth, 1 cup of lentils, 2 cups of water, 1tsp dried rosemary, 2 small bay leaves.
– bring to boil, then reduce heat. (the directions called for adjusting the temperature while the lentils were softened, which I didn’t really have to worry about).
– Add 1/4 cup cilantro
– Remove from heat

Pretty simple! The rosemary smelled delicious, but I found overall it didn’t have much flavor. I don’t know if it was because of the cilantro or the canned lentils. I added some spices and it wasn’t bad, although it certainly wasn’t anything outstanding.

Hmm, I feel like most of my recipes end with that sort of a non-recommendation.. I suppose I should cut myself some slack, shouldn’t I??

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