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:

595 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Vegan, Vegetarian, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 28g 43%
  • Carbs 65g 22%
  • Saturated 4g 20%
  • Fiber 11g 45%
  • Sugars 4g
  • Monounsaturated 20g
  • Polyunsaturated 3g
  • Protein 25g 49%
  • Sodium 23mg 1%
  • Calcium 46mg 5%
  • Magnesium 59mg 15%
  • Potassium 887mg 25%
  • Iron 7mg 40%
  • Zinc 3mg 22%
  • Phosphorus 294mg 42%
  • Vitamin A 6µg 1%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 1mg 58%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 465µg 116%
  • Vitamin E 4mg 22%
  • Vitamin K 26µg 32%
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