Lentils

By LoriCaputo

Ingredients

• 1/2 ½ lb. lentils
• 2 rosemary sprigs
• 2 garlic cloves, peeled
• 1/3 cup olive oil
• 1 cup vegetable broth
• Salt and pepper
• 1 tbs. tomato paste

Preparation

Step 1

Soak lentils 1 hour in cold water to cover. Drain and place the lentils in a 2 quart pot and cover with cool water, add 1 sprig of rosemary together with 2 cloves garlic. Bring mixture to a gentle boil and simmer 15 minutes. Drain, discarding the rosemary and garlic; mince the remaining garlic.

Heat the oil in the same pot, add remaining rosemary and garlic, and cook 1 minute over low heat. Add the lentils, broth, salt, pepper, and tomato paste. Stir well. Cook until the lentils are tender, and most of the liquid is absorbed, about 20 minutes. Add more broth, if needed. Adjust seasonings.