Vegetarian

Rosemary Lentils over Polenta takes several minutes to prepare.

Rosemary Lentils over Polenta takes several minutes to cook.

Rosemary Lentils over Polenta makes 4 servings.

The ingredients for Rosemary Lentils over Polenta are:

1 1/2 tb extra virgin olive oil
1 c chopped onion
4 large garlic cloves finely chopped
4 c low-sodium vegetable broth
3 c water
1 c dried lentils, rinsed, and picked over
1 ts dried rosemary or 1 tb fresh
1/4 ts salt
black pepper
large bay leaf
1/4 c chopped flat-leaf parsley
1 c instant polenta

Here is how you make Rosemary Lentils over Polenta:

- in med skillet with lid heat 1 tb of oil over med heat- add onion and cook 3 min- add half the garlic, cook 1 min- add 2 c of broth, 2 c water, lentils, rosemary, 1/4 ts salt, pepper, and bay leaf and bring to boil- reduce heat to between low and med low, cover, and simmer 40 min until lentils are tneder- uncover and increase heat to med, cook stirring occasionally until mix is reduced and slightly soupy (like chili)- stir in parsley and remove from heat, remove bay leaf and discard, cover and keep warm- meanwhile lightly oil 8 in baking pan and set aside- in stockpot bring th reminding 2 c broth , 1 c polenta, remaining 1/2 tb oil, garlic, salt and pepper to boil over high heat- immedieatly redue heat to med- stir often 5 min- cover with foil and let stand 15 minutes- TO SERVE: cult hte polenta into desired number of squares and transfer to plates and spoon equal amounts of lentil mix over the polenta Number of Servings: 4Recipe submitted by SparkPeople user ERIKAVO.

The nutritional information for Rosemary Lentils over Polenta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 270.3

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 436.5 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 8.1 g
• Protein: 8.3 g

The dietary needs meet for Rosemary Lentils over Polenta is Vegan