Lentils with Herbs and Sun-Dried Tomatoes

Black Beluga Lentils


  • 1/2 Cup  sun-dried tomatoes, cut into strips
  • 1/2 Cup  extra-virgin olive oil
  • 1/2 Teaspoon  sage, chopped
  • 1/2 Teaspoon  thyme, chopped
  • 1/2 Teaspoon  rosemary, chopped
  • bay leaf, preferably fresh
  • 2 Cups  black beluga lentils
  •   Salt and freshly ground black pepper, to taste

These lentils make a quick, flavorful, and simple side dish that's fantastic with roast meats. To keep the texture interesting, half of the lentils were left whole instead of puréed, and sun-dried tomato oil lends body and creaminess.

See all sun-dried tomato recipes.


Fill a small saucepan with the sun-dried tomatoes and add enough water just to cover the tomatoes. Simmer for 20 minutes and drain well.

Fill a small saucepan with the rehydrated tomatoes and add just enough olive oil to cover. Simmer for 20 minutes and let the tomatoes cool in oil. Drain when cool; reserve the tomatoes and oil.

Heat 2 tablespoons of the olive oil in a medium-sized saucepan. When warm, add the herbs and bay leaf. Sauté until aromatic. Add the lentils and just enough water to cover. Season with salt and pepper, to taste. Bring to a boil and then reduce to a simmer. Simmer until and creamy rather than chalky inside. Continue to cook until the bottom of the pan is dry.

Place half of the lentils in a food processor and pulse until broken. Pour into a bowl and fold the remaining whole lentils into them. Add the tomatoes. Season with salt and pepper, to taste, and add reserved the sun-dried tomato oil to make creamy. Serve warm or at room temperature.  


Calories per serving:

597 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 113g 174%
  • Carbs 248g 83%
  • Saturated 16g 79%
  • Fiber 121g 486%
  • Sugars 18g
  • Protein 103g 206%
  • Sodium 93mg 4%
  • Calcium 279mg 28%
  • Magnesium 529mg 132%
  • Potassium 4,624mg 132%
  • Iron 33mg 182%
  • Zinc 19mg 127%
  • Phosphorus 1,831mg 262%
  • Vitamin A 551IU 11%
  • Vitamin C 29mg 48%
  • Thiamin (B1) 3mg 233%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 13mg 63%
  • Vitamin B6 2mg 111%
  • Folic Acid (B9) 1,864µg 466%
  • Vitamin E 17mg 87%
  • Vitamin K 119µg 149%
  • Fatty acids, total monounsaturated 80g
  • Fatty acids, total polyunsaturated 14g
See detailed nutritional info Have a question about nutritional data? Let us know.

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