Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried green or brown lentils picked over and washed |
| 4 cups | Water |
| 1 large | Onion(s) stuck with |
| 2 \N | Whole cloves |
| 1 large | Bay leaf |
| ½ teaspoon | Dried marjoram |
| \N \N | Salt to taste |
| 2 tablespoons | Olive oil |
| \N \N | The Versatile Grain |
| \N \N | and the |
| \N \N | Elegant Bean |
| \N \N | by Sheryl and Mel London |
| \N \N | ISBN 0-671-76106-4 |
| \N \N | pg 375 |
| 3 \N | 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 |
| \N \N | 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