Rosemary & garlicky lentils

Rosemary & garlicky lentils

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(3 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
A deliciously wholesome side dish that goes brilliantly with roasted meat or fish

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal157
  • fat6g
  • saturates1g
  • carbs18g
  • sugars1g
  • fibre8g
  • protein8g
  • salt1.27g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp rosemary leaves, finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 garlic cloves, crushed
  • 2 x 400g tins lentils, drained



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat the oil in a medium pan. Fry the rosemary and garlic for 1-2 mins until fragrant. Tip in the lentils and cook for a few mins until heated through. Add the lemon juice, season and serve hot or cold.

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Comments, questions and tips

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14th May, 2015
I've made this a few times now and had it on it's own for a light lunch. It's lovely.
3rd Dec, 2010
I didn't like this much... the flavours were too strong. I might try it one more time to make sure I didn't get quantities wrong but I wasn't impressed!
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20th Apr, 2015
I make something similar all the time, but I use dried lentils and boil them with a few bay leaves in some weak vegetable stock. Boiling them in flavoured water really infuses them a lot more. You could add some minced garlic and the other seasonings after draining the cooked lentils, going easy on the lemon - tasting as you go. Many times I've ruined the flavour of a dish by using the recommended amount of lemon juice. Flavoured lentils go great in salads, with roast veg a little dressing!
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