Rosemary Oil Beef and Lentil Bowls

Bowl with rosemary oil beef and lentils

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Rosemary oil beef and lentil bowls ~ a cozy dinner recipe with lean beef, skillet toasted lentils, Brussels sprouts, kale, mushrooms onions and garlic. All of the above cooked in rosemary oil (and drizzled with extra after).


  • 1/2 cup extra virgin olive oil
  • large handful of fresh rosemary, finely chopped
  • 3 tsp fresh garlic, finely chopped and divided
  • 1 lb. lean ground beef (or other lean beef)
  • 1/2 yellow onion, diced
  • 1 1/2 cups green lentils (or any kind you like), cooked and drained
  • 2 cups Brussels sprouts, thinly sliced
  • 2 cups baby bella mushrooms, chopped
  • 2 cups kale, chopped
  • salt and pepper


  1. For the rosemary oil: In a small skillet or saucepan, heat the olive oil, 4 teaspoons fresh rosemary, and 2 teaspoon of chopped garlic until just before bubbling, about 1-2 minutes. Remove from heat and allow to cool for 10 minutes. Strain the mixture through a fine mesh sieve, reserving oil and discarding rosemary and garlic. Congrats! You just made rosemary oil.
  2. In a large skillet, heat 2 tablespoons of the rosemary oil over medium heat. Brown the beef and onion in the rosemary oil. Feel free to toss in a pinch of the fresh chopped rosemary. Once cooked through, remove beef from skillet and set aside.
  3. In the same skillet, add the lentils. Sauté until outsides are a little bit crispy -- 7 minutes should do the trick. Remove from heat and set aside (outside will get a little crispier as they cool).
  4. Add 1 more tablespoon of the rosemary oil to the same skillet, plus the remaining teaspoon of garlic. Sauté the garlic in the rosemary oil for about 1 minute. Add in all of the veggies, salt, and pepper, and sauté for 8-10 minutes (or until softened and cooked through), stirring occasionally throughout. Be sure to scrape up the browned bits from the beef and lentils and get the veggies all up in that business for extra flavor.
  5. Assemble the bowls: Divide the beef, lentils, and veggies among four bowls. Optional (but not): drizzle remaining rosemary oil over each. Add salt and freshly ground pepper to taste.


You can omit the beef and double up on lentils for a vegan-friendly dish.