| 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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