Of all the beans, lentils are the easiest and quickest to cook. You really don’t have to do much to them for a great-tasting dish. And they are packed with protein and other cherished nourishment.
TIME30m
SERVES4-6 People
INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 2 shallots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 cup grape tomatoes, halved
- 1 sprig fresh rosemary, stem removed, minced
- 1 cup red lentils
- 6 cups water
- 1/2 teaspoon salt, or more to taste
- Freshly ground black pepper, to taste
SHOPPING LIST
- 1 jar extra virgin olive oil
- 2 shallots
- 1 head celery
- 1 pint grape tomatoes
- 1 bunch fresh rosemary
- 1 bag red lentils
- Salt Ground pepper
EQUIPMENT
- Medium pot with cover
STEP 1
In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and sautée for 3 to 5 minutes or until the vegetables are slightly tender.
STEP 2
Add the lentils, water, and teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste.
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