Chef Scott Conant’s Rosemary Lentils
Serves 6 to 8
1 cup small green lentils
½ cup extra virgin olive oil
½ cup diced shallots (from about 2 medium shallots)
2 tablespoons chopped garlic
Pinch crushed red pepper
1 tablespoon very finely chopped fresh rosemary
1 (15 ounce) can pureed tomatoes, preferably San Marzanos
Place the lentils in a pot with 3 cups water. Bring to a boil then reduce the heat to a simmer and cook until the lentils are tender, about 20 minutes. Drain and set aside.
In a heavy-bottomed pot, heat the oil over medium heat, then add the shallots, garlic, red pepper flakes, and finely chopped rosemary and cook until the shallots are caramelized, 10 to 12 minutes. Add the pureed tomatoes and continue to cook unti the sauce thickens. Stir in the lentils and add salt to taste. Serve immediately, or let cool, refrigerate, and reheat.
Optional: For a stronger rosemary flavor, heat a few tablespoons of olive oil and chopped rosemary over medium-low heat for about 2 minutes. Stir the warm rosemary-infused oil into the lentils just before serving.