Lentils with Garlic and Rosemary

  • JeniFood Posted: 02/23/10
    Worthy of a Special Occasion

    This was pretty bland for us. Here are the subs I made: fresh for dried rosemary (3:1 ratio), thyme instead of sage (I was out). Other than that I made it as directed. At 3 hours the lentils were still hard, so I forgot about it for another hour and 15 minutes. When I finally remembered they were perfect, so that was lucky. The lentils could have used more salt, for my taste, as well as pepper. I added some Sherry Peppers Sauce from Bermuda, as well as some sherry vinegar to try to wake up the lentils. This seemed to do the trick. I served w/ chicken thighs marinated in a impromptu lemon based marinade and some braised chard. After all that I still thought they needed a little salt, but maybe I'm just not used to lentils. I think the sage would have kicked up the flavor too, big time. So next time I'll make sure I have all the proper ingredients. For me this is really a 2.5 recipe. My husband really liked it. J

advertisement

More From Cooking Light