Braised Lentils with Tomatoes and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic vegetarian dish featuring earthy lentils slowly braised in a fragrant tomato and rosemary sauce, perfect as a hearty side or light main. This italian-inspired vegetarian (gluten free) ready in about 55 minutes pairs dry brown lentils, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry brown lentils under cold water and set aside. Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering.
  2. Step 2: Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk to the pan. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
  3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 can (14.5 oz) diced tomatoes with their juice, 3 cups vegetable broth, 1 tbsp chopped fresh rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  4. Step 4: Add rinsed lentils to the pot, bring mixture to a boil, then reduce heat to low and cover. Simmer gently for 35-40 minutes until lentils are tender and sauce thickens, stirring occasionally.
  5. Step 5: Adjust seasoning as needed and serve warm as a satisfying vegetarian entrée or side.

Frequently asked questions

How long does Braised Lentils with Tomatoes and Rosemary take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Lentils with Tomatoes and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.

Can I substitute ingredients in Braised Lentils with Tomatoes and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Lentils with Tomatoes and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Lentils with Tomatoes and Rosemary vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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