This rosemary-infused lentil and greens recipe is a perfect topping for toasted bread. Serve as a vegetarian main dish for 4 or a hearty side dish for 8. Source: EatingWell Magazine, September/October 2013

Emily Horton
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mince 2 garlic cloves. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the minced garlic and crushed red pepper and cook until fragrant, about 1 minute. Add tomato paste and rosemary and cook, stirring, for 1 minute. Add water; bring to a boil. Add lentils, reduce heat to a simmer, partially cover and cook for 40 minutes.

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  • Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.

  • Meanwhile, preheat oven to 375 degrees F.

  • Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes.

  • Cut the remaining garlic clove in half and rub the toast with a cut side of the garlic. Serve each toast topped with about 1 cup of the lentil mixture, drizzled with 1/2 teaspoon of the remaining oil.

Tips

We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes.

Nutrition Facts

425 calories; 15 g total fat; 2.1 g saturated fat; 557 mg sodium. 755 mg potassium; 56.9 g carbohydrates; 12 g fiber; 5 g sugar; 18.7 g protein; 8183 IU vitamin a iu; 26 mg vitamin c; 33 mcg folate; 168 mg calcium; 5 mg iron; 60 mg magnesium; 3 g added sugar;

Reviews (8)

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8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/23/2015
Tasty Healthy Dish and No Bread Needed It's nothing amazing but overall it's a pretty darn good dish. My grocery store only had a bag labeled lentils so I don't know what kind they were. I reduced the cooking time from 40 minutes to 20 minutes and they came out perfect (still nice and firm) but had to keep the cover off during the last few minutes to evaporate the extra liquid. I cut down on the salt and also added an extra Tbsp of tomato paste after tasting it which I thought gave it more flavor (without making it taste tomatoey). I tried it with the bread and by itself and it's good either way. May or may not be making it again. Pros: Relatively simple healthy tasty vegetarian/vegan Cons: Hard to find French lentils Read More
Rating: 5 stars
10/29/2014
Easy cheap delicious and vegan! A vegan-friendly recipe that is comforting and easy to make and also a great way to use up stale bread.I have made this recipe many times now experimenting a little with the ingredients and here is what I have found: It is best with lacinto (dinosaur) kale but purple kale is also good. The couple of times I made it with curly kale it ended up watery and was not as good. Leave out the stems unless you plan to cook them much longer before adding the chopped kale leaves. I personally like a little more rosemary in mine around 2 1/2 tsp and I add only 3 1/2 cups of water. French lentils are definitely worth it but regular green lentils were also very good. Brown lentils get too mushy. Pros: simple to make great for novice cooks freezes well budget-friendly Read More
Rating: 4 stars
01/16/2014
Low calorie comfort food This was so delicious! I had never eaten lentils before and these were so flavorful and filling. Mixed with the toasted bread this tasted more like warm and delicious comfort food than healthy Pros: easy to make and simple ingredients Read More
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Rating: 4 stars
12/30/2013
Simple & tasty This was excellent. I skipped the toasting of the bread and severed the lentils with fresh whole wheat rolls. Pros: Vegetarian Read More
Rating: 4 stars
11/11/2013
Very satisfying & tasty meal While this isn't a OMG kind of dish it is very satisfying & filling. Will definitely make this again. I used a crusty multigrain roll cut into slices before toasting. And expect that leftovers will freeze well to make for a quick & nutritious meal. Love this recipe! Pros: Simple & easy to prepare Read More
Rating: 5 stars
10/21/2013
Deeeeeelicious Very tasty! My baby loved it too! Read More
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Rating: 5 stars
09/09/2013
Simple spicy lentils Wow one of the best things I've ever made! An amazing meal for vegetarians and carnivores too. Pros: Easy yummy vegetarian Read More
Rating: 5 stars
09/09/2013
Easy & delicious with ingredients I always have on hand I love this recipe! It is easy to prepare using ingredients I always have on hand (or can sub things I have on hand). I used spinach in place of kale the first time I made it. The red pepper flakes do not make it spicy hot. I eat low-sodium so I omitted the salt and added some nutritional yeast instead. Pros: simple ingredients easy prep delicious freezes well Cons: I would like a little more broth in proportion to the lentils Read More