Lentils and leeks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Leeks, well rinsed and sliced 1/2-inch thick, including some of the green part |
| 2 | larges | Carrots, peeled and sliced 1/2-inch thick |
| ¼ | cup | Olive oil |
| 2½ | cup | Water |
| 1 | cup | Green lentils |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Sugar |
| 1¼ | teaspoon | Salt |
| Freshly ground black pepper | ||
Directions
In a large saucepan toss the leek and carrot slices with the olive oil.
Cook over medium heat for 5 minutes, until the vegetables are lightly browned, then stir in the remaining ingredients. Cover the pan and simmer the mixture for 1 hour, until the lentils are tender and most of the liquid has been absorbed. To keep the leek slices intact, do not stir. Serve hot.
Yield: 4 to 6 servings
NOTES : (Recipes courtesy of Darra Goldstein, The Vegetarian Hearth) Recipe by: Cooking LIve Show #CL8793 Posted to MC-Recipe Digest V1 #370, by Angele Freeman <jfreeman@...> on Sun, 12 Jan 1997.