Lentils with Herbs and Sun-Dried Tomatoes

By
Staff Writer
Lentils with Herbs and Sun-Dried Tomatoes
Black Beluga Lentils
iStockphoto/Thinkstock

Black Beluga Lentils

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.

4
Servings
597
Calories Per Serving
Deliver Ingredients
Makes
2 cups

Ingredients

  • 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
  • 1 bay leaf, preferably fresh
  • 2 Cups black beluga lentils
  • Salt and freshly ground black pepper, to taste

Directions

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.  

Lentil Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Lentil Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
28g
44%
Sugar
4g
N/A
Saturated Fat
4g
20%
Protein
25g
49%
Carbs
65g
22%
Vitamin A
7µg
1%
Vitamin B6
0.6mg
27.7%
Vitamin C
7mg
12%
Vitamin E
4mg
22%
Vitamin K
30µg
38%
Calcium
51mg
5%
Fiber
11g
46%
Folate (food)
466µg
N/A
Folate equivalent (total)
466µg
100%
Iron
7mg
40%
Magnesium
61mg
15%
Monounsaturated
20g
N/A
Niacin (B3)
3mg
16%
Phosphorus
295mg
42%
Polyunsaturated
3g
N/A
Potassium
892mg
25%
Riboflavin (B2)
0.2mg
14%
Sodium
304mg
13%
Thiamin (B1)
0.9mg
58.4%
Zinc
3mg
22%

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