|2 cups||Dried green or brown lentils picked over and washed|
|1 large||Onion(s) stuck with|
|1 large||Bay leaf|
|½ teaspoon||Dried marjoram|
|Salt to taste|
|2 tablespoons||Olive oil|
|The Versatile Grain|
|by Sheryl and Mel London|
|3||Leeks, trimmed, washed well finely chopped (1¬ cups) white part plus 1" of pale green|
|1 large||Garlic clove(s), minced|
|1 large||Tomato (1 cup) skinned and cubed|
|Salt and pepper to taste|
|2 tablespoons||Parsley, minced|
In a 3-qt. saucepan, combine lentils and water. Bring to a boil. Add the onion to the pot along with the bay leaf and the marjoram. Cover and simmer for 15 minutes. Add salt and continue to simmer for 5 minutes more or until lentils are tender but maintain their shape.
Meanwhile, heat oil in medium-size skillet, add leeks and garlic and saut over medium heat, stirring often, for about 5 minutes, until leeks are soft but not brown. Stir in tomatoes, salt and pepper and bring to a boil. Cover, lower heat and simmer for 5 minutes more. Set aside.
When lentils are tender, lift out and discard the onion with cloves and the bay leaf. Drain lentils and combine with the leek-tomato mixture. Simmer for 2 minutes to heat through. Stir in parsley, transfer to a serving dish and serve.
Submitted By DIANE LAZARUS On 10-17-95
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