Savory Lentils

LoriAnn Poland Recipe

By LoriAnn Poland lobolori

2 to 4 servings
20 Min
45 Min
Stove Top

These lentils are good enough to make a meal of ... and I have with some crusty bread with good creamy butter !!

pinch tips: How to Clean Pots and Pans

Blue Ribbon Recipe

Notes from the Test Kitchen:
This dish is so wonderfully delicious and savory! Enjoy as-is or add smoked sausage for the meat lovers in your life.


1 1/2 c
veggie stock
1 c
uncooked lentils
1 medium
onion, chopped
1 large
clove of garlic, minced
4 Tbsp
1 tsp
1/4 tsp
black pepper
1/2 tsp
dried summer savory
1 pt
canned tomatoes
stalk celery with leaves, chopped
1 medium
carrot, cleaned and diced

Directions Step-By-Step

Saute onion and garlic in butter until tender.
Bring stock to boil in medium sauce pan.
Add lentils, salt, pepper, savory, celery,carrot, tomatoes, and sauted onion and garlic.
Simmer over low to medium heat 45 minutes or until lentils are tender and thick.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Meatless Mondays
Other Tag: Healthy
Hashtag: #Lentil

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Shelley Simpson Shellasim
Feb 25, 2012
I absolutely love lentils! Thanks for sharing!
LoriAnn Poland lobolori
Feb 27, 2012
You are most welcome!! This recipe eats like a meal .. at least for me! LOL!!
Kitchen Crew JustaPinch
May 4, 2012
Janet awarded this recipe a Blue Ribbon!

This dish is so wonderfully delicious and savory! Enjoy as-is or add smoked sausage for the meat lovers in your life.
May 4, 2012 - Kitchen Crew shared a photo of this recipe. View photo
deb baldwin messinthekitchen
May 9, 2012
Congratulations LoriAnn for your blue ribbon! Careful doing the cartwheels. A save for me!
LoriAnn Poland lobolori
May 9, 2012
Thanks Deb ! I am really excited!!
Straws Kitchen CinCooks
Jul 31, 2012
LoriAnn CONGRATULATIONS on winning your first blue ribbon.....and being one of the featured recipes on the home page this week (7-31-`12)
Rose Rauhauser NewYorkWoman
Jul 31, 2012
Congratulations on your Blue Ribbon LoriAnn and I love lentils too. It's a Greek and Italian thing, both grandparents make things with lentils all the time. Thanks
LoriAnn Poland lobolori
Aug 1, 2012
Thanks Cin and Rose !!
Martha M Sands MMSands
Aug 1, 2012
Tip for those who want to keep lentils whole: soak them in cold water for one hour before cooking, and always keep them below a simmer during the cooking process.
Sheryl Faulkner athestove
Aug 3, 2012
Looks delicious. I'm going to try these today -does it matter what kind of lentils you use? I just purchased some french lentils and was thinking about trying them..?
Martha, thx for the tipon keeping them below a simmer - I prefer they have some texture left! :) And this recipe looks perfect for that.
Tiffany Bannworth MissAnubis
Aug 4, 2012
Made a loose variation 2 days ago, very good.
Meredith Vrobel Sarayu
Aug 5, 2012
Looks great love lentils! Do you drain the canned tomatoes? Thanks.
Patti Jagodzinski Gingersnap57
Aug 5, 2012
I have never used summer savory, what is the flavor it adds to the dish, if anc and could I use something else in it's place? I don't have any.
Sheryl Faulkner athestove
Aug 9, 2012
Made these tonite.DELICIOUS! I used french lentils, replaced the savory with fresh thyme(because it's what I had)and used fire-roasted tomatoes.It is SO good. It's going to bunco with me tonite on some brown rice for all my gluten-free friends. Thank you, again, for the recipe, LoriAnn!