Savory Black Lentil Side Dish

black lentilsLentils have to be one of the most perfect foods. They come in a variety of colors and textures, they are easy to store and will last forever on the shelf, they cook much more quickly than other dried legumes making them a good last minute dinner choice, and they are a great source of low-fat protein.

I particularly like lentils that still have a bite to them, and aren’t mushy. Usually I use regular old brown or green lentils, but last night the little black lentils went into this easy side dish. I served them with baked sweet potatoes and steamed Brussels sprouts for a colorful and satisfying meal.


  • 1 large carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 small leek, chopped
  • 2 Tbsp walnut or olive oil
  • 1 cup black lentils, rinsed and picked over
  • 1 bay leaf
  • 1/2 tsp each dried chervil, summer savory, tarragon, and salt
  • 1 large tomato, chopped
  • 2 cups vegetable broth
  • 1/4 cup Marsala
  • Aleppo pepper to taste

Saute the carrot, bell pepper, garlic and leek in oil until tender, about 8 minutes. Add the lentils and saute another minute or two. Add the herbs, tomato, broth, Marsala and pepper. Bring to a boil, reduce heat, cover and let simmer for 30 minutes or until lentils are tender. Add more broth if necessary as the mixture cooks.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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