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Lentils And Leeks
| Ingredients | |||
| 2 | pound | leeks, well rinsed, sliced 1/2 inch thick, including some of the green part | |
| 2 | each | carrots, peeled, sliced 1/2 inch thick | |
| 1/4 | cup | oil, olive | |
| 2 1/2 | cup | water | |
| 1 | cup | lentils, green | |
| 1 | tablespoon | tomato paste | |
| 1 | teaspoon | sugar | |
| 1 1/4 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
Directions: | |||
| 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. | |||
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