Heat olive oil in a deep saucepan. Add onion, celery and carrot. Cook over medium heat for 5-10 minutes until everything is tender and starting to colour. Add garlic and rosemary and cook for another few minutes until fragrant.
Add lentils, vegetable stock and bay leaves. Simmer over a low heat for about 20-25 minutes, until the lentils are tender but still holding their shape. Keep an eye on them during cooking, stirring occasionally, and add a little more water if necessary to prevent the lentils from drying out or sticking to the pan. You want to end up with lentils and vegetables that are tender, with a little liquid surrounding them - but you don't want soup.
Discard bay leaves before serving. Adjust seasoning with salt and pepper to your taste.
Nutitrion
Serving Size: 1 serving
Calories: 234 kcal
Carbohydrates: 34 g
Protein: 14 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 331 mg
Sugar: 3 g
Reviews
Heather Machin on 2025-07-10 (5 stars): Always delicious and sustaining, on constant rotation at my place. Perfect starter lentil recipe. Many thanks!
Jelena on 2025-06-08 (5 stars): Great! Kids loved it
Olga on 2022-03-08 (4 stars): It doesn't say to cook lentils with covered lid or not. I covered it, and ended to cook my lentils for an hour, instead 25 min. Even than, they came out too liquid. Next time I will try to cook them with open lid, or put less water. Also, it doesn't say how much salt should be used. I understand, everyone use different amount of salt. But at least approximate amount should be mentioned. Other than that, lentils taste delicious.
Nicky on 2021-07-17 (5 stars): I love this recipe and so does my daughter, it’s become one of my statement dishes. So quick, easy and tasty.
