Creamy lentils with rosemary and tomatoes

Rachel Allen uses cream and tomatoes to enrich the earthy flavour of lentils, a perfect side dish for meat
By Rachel Allen
Creamy lentils with rosemary and tomatoes
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 150 g onions, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tsp chopped rosemary
  • 200 g puy lentils, rinsed
  • 1 x 400g canned chopped tomatoes
  • 150 ml single cream
  • pinch sugar

Tips and Suggestions


1. Pour the olive oil into a large saucepan over a medium heat, add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Stir in 1 teaspoon of the chopped rosemary and continue cooking for a further 5 minutes or until the onion is very soft and lightly golden.

2. Add the lentils, tomatoes and 250ml of water, cover with a lid, bring to the boil, then reduce the heat and simmer for about 50 minutes or until the lentils are quite soft.

3. Add the cream and remaining rosemary. Allow the cream to bubble for about 3 minutes, then season to taste with salt, pepper and sugar. Serve while still warm.

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