Lentils with leeks

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 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

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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