| 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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