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.

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