Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Leeks, chopped white and light green parts (abt 1 small leek) |
½ \N | Unpeeled carrot, diced |
2 \N | Celery stalks, diced |
1 tablespoon | Olive oil |
1 tablespoon | Ginger, minced |
3 cups | Garden Salad Stock or other stock |
1 cup | Lentils pref French green lentils |
1 teaspoon | Ground cumin pref roasted |
¼ teaspoon | Pepper |
¼ teaspoon | Salt |
2 tablespoons | Soy sauce |
1. In a large heavy saucepan, saut the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes.
Add the ginger and garlic and saut for 2 minutes.
2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30 minutes.
3. Add the salt and soy sauce and cook until the lentils are soft, another 15-30 minutes. Serve with rice.
Can be prepared up to 2 days ahead and refrigerated.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 164-165 Submitted By DIANE LAZARUS On 10-04-95