2 tablespoons olive oil
3 cloves garlic, crushed (optional)
1 dash salt
5 tablespoons dried lentils
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 teaspoons dried marjoram
1/4 teaspoon dried thyme
3 tablespoons honey
Heat oil in a medium saucepan over medium heat. Saute garlic in olive oil until golden. Stir in salt and lentils.
Stir lentils and oregano into oil mixture, then mix with garlic mixture. Give mixture a good stir, then spoon over lentils and olive oil. Sprinkle dried rosemary, sage, thyme, marjoram, and thyme over lentils. Toss well.
Drain lentils and add 2 tablespoons oil mixture to skillet. Stir to coat; cook and stir until lentils are coated.
Add onion and garlic mixture to skillet. Cook over medium heat, stirring frequently, until onion is tender. Serve over lentils.
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