1 cup dried lentils
2 Tbsp olive oil
1 small onion, diced
1 Tbsp chopped fresh rosemary
4 garlic cloves, chopped
4 cups fat-free reduced-sodium
chicken broth
1 tsp salt
lots of freshly ground white pepper
Rinse lentils in a strainer and discard any stones that you find. Heat oil in a small Dutch oven over medium heat. Add the onion and sauté for 4-5 minutes. Add rosemary and garlic for a minute more. Add broth and bring to a rolling boil. Pour lentils into the pot slowly so that the water does not stop boiling. Reduce heat to medium, cover, and simmer 20 minutes. If there is too much liquid and lentils are not soft yet, remove lid and boil about 10 minutes more, or until desired consistency. Season to taste with salt and white pepper, and a drizzle of olive oil if desired, and serve.
Serves 4-6
