Rosemary Lentils

Recipe from Martha Stewart Living Magazine and Tested in Alice's Kitchen

This was quite yummy. I served this with Wilted Arugula and Baked Pollack last night. (Recipes are on this blog.) Cook up this whole meal (lentils, pollack & arugula dishes) for a quick, healthful dinner! Lentils can be found in the bulk section of the Lost River Market & Deli. The store also has lovely shallots in the produce section.

Serves 4

1 cup dried French green lentils
2 shallots, finely chopped, about 1/2 cup
1 clove garlic, crushed with the flat side of a large knife
1 sprig fresh rosemary (I pulled out a sprig I had in a plastic bag in the freezer, but you could probably use about 1 teaspoon dried if you don't have fresh.)
1 bay leaf
1 teaspoon coarse salt
1 teaspoon red wine vinegar
2 teaspoons extra-virgin olive oil
Freshly ground pepper

Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.