Below is one of my favorite recipes from Erin Parekh. Try it this weekend! 

Rosemary Braised Lentils

Serves 4

1-2 Tbs. olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1/4 tsp. red pepper flakes (to taste)
1 Tbs. (+ 1 tsp.) fresh rosemary, minced
2 Tbs. tomato paste
15-ounce can diced fire roasted tomatoes
1 cup French lentils
2 cup vegetable broth
1 cup water
1/2 tsp. fine sea salt (to taste)

Heat a medium-size pot (with lid) to medium. Add olive oil and onion – sauté until translucent and just starting to brown. Add garlic + rosemary + red pepper flakes and cook for another minute until fragrant. Add tomato paste and cook for 2-3 minutes more until starting to caramelize on the bottom of the pan.  

Tip in diced tomatoes, lentils, vegetable broth, 1/2 cup water, and salt. Simmer, slightly covered, 30-40 minutes until lentils are just tender. Add additional 1/2 cup water (or more) as needed if the pan looks dry and lentils are still not cooked. Taste for salt and adjust to your liking. 

Finish with additional 1 tsp. chopped fresh rosemary before serving.