| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | lb | Leeks, well rinsed and sliced 1/2-inch thick, including some of the green part |
| 2 | lg | Carrots, peeled and sliced 1/2-inch thick |
| 1/4 | c | Olive oil |
| 2 1/2 | c | Water |
| 1 | c | Green lentils |
| 1 | tb | Tomato paste |
| 1 | ts | Sugar |
| 1 1/4 | ts | Salt |
| Freshly ground black pepper |
INSTRUCTIONS
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@netusa1.net> on Sun, 12 Jan 1997.
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