Name: Dilled French Lentil Stew
Ingredients: 1 tb Olive Oil; 1 c Chopped Leeks; White Part Only; 1/4 c Finely Chopped Carrot; 3 Garlic Cloves; minced; 1/2 c French Lentils; 1/2 c Green Or Brown Lentils; 1/4 c Red Lentils; 5 c Water; 1 Bay Leaf; 1 c Eight Vegetable Juice; 1 tb Minced Fresh Dill Weed; 1 ds Freshly Ground Black Pepper

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David Powlison

CATEGORY	CUISINE	TAG	YIELD
Vegetables	French	Veg07	4	servings

INGREDIENTS

1	tb	Olive Oil
1	c	Chopped Leeks; White Part Only
1/4	c	Finely Chopped Carrot
3		Garlic Cloves; minced
1/2	c	French Lentils
1/2	c	Green Or Brown Lentils
1/4	c	Red Lentils
5	c	Water
1		Bay Leaf
1	c	Eight Vegetable Juice
1	tb	Minced Fresh Dill Weed
1	ds	Freshly Ground Black Pepper

INSTRUCTIONS

Heat the oil in a nonstick Dutch oven over medium heat. Add leeks and cook,
stirring often, until the leeks are wilted and begin to brown, 4 to 5
minutes. Add carrot and garlic and cook, stirring, 1 minute.
Add lentils, water, bayleaf and bring to a boil. Reduce heat, cover and
simmer 35 minutes, or until lentils are tender.
Add juice and dill and simmer 5 minutes. Remove bay leaf and season with
pepper.
Recipe by: The No Tofu Veg Cookbook
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