1 tablespoon olive oil
1 pound lentils
3 sprigs fresh dill weed
1/4 cup water
2 tablespoons chicken bouillon granules (optional)
2 tablespoons dried rosemary
2 tablespoons dill weed, divided
1/4 teaspoon white sugar
1 tablespoon dried sage
salt and pepper to taste
Heat oil in a large pot over medium heat. Saute lentils on medium heat until tender but crisp. While lentils cook, combine with 1 tablespoon olive oil, rolling them in garlic. Saute until golden. Soak them until all the water has been absorbed.
In a large saucepan over medium heat, bring water to a boil and add lentils, stirring gently. Cook until lentils and lentils are slightly translucent. Drain lentils and set aside.
In a small mixing bowl combine 1/3 cup water, bouillon cube, rosemary, 8 tablespoons olive oil, chicken bouillon granules and two tablespoons sage. Gradually stir together, adding salt and pepper in order to just cover lentils. But not over all, pour into a saucepan with 4 inches of water to cover. Bring to a boil, then reduce heat to medium. Simmer for 2 to 3 hours over medium heat.
Remove lentils from boiling, cover pot, and let stand for 15 minutes. Remove lentils from pot and stir in chicken bouillon cube, rosemary, dill weed, sugar, sage, salt and pepper.
Stir sauce into lentils. Bring to a boil and serve hot.