Dilled french lentil stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 1 | cup | Chopped Leeks; White Part Only |
| ¼ | cup | Finely Chopped Carrot |
| 3 | Garlic Cloves; minced | |
| ½ | cup | French Lentils |
| ½ | cup | Green Or Brown Lentils |
| ¼ | cup | Red Lentils |
| 5 | cups | Water |
| 1 | Bay Leaf | |
| 1 | cup | Eight Vegetable Juice |
| 1 | tablespoon | Minced Fresh Dill Weed |
| 1 | dash | Freshly Ground Black Pepper |
Directions
Heat the oil in a nonstick Dutch oven over medium heat. Add leeks and cook, stirring often, until the leeks are wilted and begin to brown, 4 to 5 minutes. Add carrot and garlic and cook, stirring, 1 minute.
Add lentils, water, bayleaf and bring to a boil. Reduce heat, cover and simmer 35 minutes, or until lentils are tender.
Add juice and dill and simmer 5 minutes. Remove bay leaf and season with pepper.
Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.