Rosemary Lentils & Greens on Toasted Bread

September/October 2013

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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.

Rosemary Lentils & Greens on Toasted Bread

Makes: 4 servings

Serving Size: 1 cup lentils & kale and 1 slice bread each

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Total Time:


  • 3 cloves garlic, divided
  • 2 tablespoons extra-virgin olive oil plus 4 teaspoons, divided
  • 1/2 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)
  • 3/4 teaspoon kosher or sea salt
  • 4 slices stale crusty bread (see Tips)


  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 1/2 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 1/2 teaspoon of the remaining oil.

Tips & Notes

  • 1. 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.
  • 2. 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.


Per serving: 422 calories; 15 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 56 g carbohydrates; 3 g added sugars; 19 g protein; 13 g fiber; 568 mg sodium; 753 mg potassium.

Nutrition Bonus: Vitamin A (164% daily value), Vitamin C (44% dv), Iron (27% dv), Potassium (22% dv), Magnesium (16% dv)

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat

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Recipe Categories

Type of Dish
Main dish, vegetarian
Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Vegetarian, other
Preparation/ Technique

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