Rosemary Lentils

This is my stalwart plant-based dish—I’ve had it on the menu at practically every one of my restaurants since the beginning, and it’s been a hit with everyone from carnivores to vegans. I came up with the base of it years ago when I was just playing around with some ingredients at Chianti, and the flavor notes in the combination of lentils, rosemary, and tomato really resonated with me. Ever since, I’ve served it as a menu item a million different ways, and that versatility translates well