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.
- 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
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.