Stewed Green Lentils

Green lentils have an appealing shape, each one so perfectly round and flat. I thought of France while cooking these lentils, but can’t remember ever eating lentils there – mine probably aren’t even remotely French, but they are delicious. Green lentils keep their shape when cooked, but don’t need soaking, which is great since I rarely plan my cooking a day in advance.


We had a lot of leftovers, and if served as a side dish, this batch would probably make enough for 6.

  • 3 dl green lentils
  • 5 cloves garlic, minced
  • 1 onion, finely cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoons dried rosemary
  • 1/2 dl dry sherry
  • freshly ground black pepper and salt to taste
  • 4 sun dried tomatoes in oil, minced

I started by rinsing the lentils and pouring them in a bowl filled with cold water in order to soak them while I was doing everything else. Although soaking isn’t necessary, even half an hour makes legumes easier on the stomach.

Then, I cubed the onion and garlic, and fried them in the olive oil on medium heat until a little browned. This took me about 15 minutes, because I wanted to keep the heat down in order to prevent the garlic from getting burnt. I ground the dried rosemary in a mortar, and added that to the pan.

Then I rinsed the lentils once again, and added them to the pan, coating them with oil. Now, I added sherry, and then minced sun-dried tomatoes. When the liquid started to boil, I added enough water to cover the lentils, but not more. I seasoned the stew with salt and black pepper, covered the pan with a lid, and let it simmer for about 30 minutes. I kept my eye on the lentils while they were cooking to see if I needed to add more liquid. I didn’t want to add more than they would absorb. This way, there was no broth left when the lentils were done, and they had absorbed all the aromas along with the liquid.

Post a Comment

Your email is never shared. Required fields are marked *