| 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 |
|
Carrots, peeled and sliced |
|
|
1/2-inch thick |
| 1/4 |
c |
Olive oil |
| 2 1/2 |
c |
Water |
| 1 |
c |
Green lentils |
| 1 |
T |
Tomato paste |
| 1 |
t |
Sugar |
| 1 1/4 |
t |
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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