Brown Lentils with Herbs



  • 1 cup (250 ml) brown lentils
  • ½ tsp (2,5 ml) salt
  • 1 sprig fresh rosemary or bay leaf
  • 1 tbsp (15 ml) dried mixed herbs
  • 1 clove of garlic, whole
  • 2 tsp (10 ml) olive or canola oil
  • 3 tomatoes, cubed
  • 3 tbsp (45 ml) chopped fresh parsley
  • 3 tbsp (45 ml) chopped fresh origanum or more parsley, lemon juice and black pepper to taste


Place lentils, salt, rosemary, dried herbs and garlic in a pot with 2½ cups (625 ml) water. Bring to the boil, reduce the heat and simmer with a lid for 30 minutes or until lentils are just soft. Drain well.

Heat oil in the pot and fry tomatoes for a few minutes until just softened. Add lentils and herbs, toss through and remove from the heat.

Season with lemon juice and black pepper.

Serve warm or at room temperature with chicken, pork or as an alternative to rice or pasta with mince. Fill your plate with another small portion of starch and any green veggies, seasoned with lemon juice and black pepper or have a colourful salad.

The clove of garlic can be removed just before serving, if preferred.

Allow lentils to cool down and serve as a salad, as is, or with more fresh ingredients.



Energy 612 kj

Protein 9 g

Fat 2 g

Carbohydrates 15,4 g

Salt 0,3 g