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