Rosemary Lentils & Greens on Toasted Bread

Rosemary Lentils & Greens on Toasted Bread

8 Reviews
From: EatingWell Magazine, September/October 2013

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cloves garlic, divided
  • 2 tablespoons extra-virgin olive oil plus 4 teaspoons, divided
  • ½ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 2 teaspoons chopped fresh rosemary
  • 4 cups water
  • 1 cup French green lentils (see Tips)
  • 8 cups chopped kale (1-pound bunch)
  • ¾ teaspoon kosher or sea salt
  • 4 slices stale crusty bread (see Tips)


  • Active

  • Ready In

  1. 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.
  2. Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
  3. Meanwhile, preheat oven to 375°F.
  4. Brush bread slices with ½ teaspoon oil each. Bake until toasted, 8 to 10 minutes.
  5. 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 ½ teaspoon of the remaining oil.
  • 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 information

  • Serving size: 1 cup lentils & kale and 1 slice bread
  • Per serving: 425 calories; 15 g fat(2 g sat); 12 g fiber; 57 g carbohydrates; 19 g protein; 33 mcg folate; 0 mg cholesterol; 5 g sugars; 3 g added sugars; 8,183 IU vitamin A; 26 mg vitamin C; 168 mg calcium; 5 mg iron; 557 mg sodium; 755 mg potassium
  • Nutrition Bonus: Vitamin A (164% daily value), Vitamin C (43% dv), Iron (28% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 2 starch, 1 vegetable, ½ lean meat, 1½ fat

Reviews 8

September 23, 2015
profile image
By: EatingWell User
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
October 29, 2014
profile image
By: EatingWell User
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
January 16, 2014
profile image
By: knyboer
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
December 29, 2013
profile image
By: EatingWell User
Simple & tasty This was excellent. I skipped the toasting of the bread and severed the lentils with fresh whole wheat rolls. Pros: Vegetarian
November 11, 2013
profile image
By: EatingWell User
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
October 20, 2013
profile image
By: EatingWell User
Deeeeeelicious Very tasty! My baby loved it too!
September 09, 2013
profile image
By: emily79
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
September 09, 2013
profile image
By: EatingWell User
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
More Reviews