Lentils With Leeks Recipe

Lentils With Leeks Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 cup: Dried green,
3: Leeks, trimmed, washed well
-or brown lentils,
-finely chopped, 1 cups
-picked over and washed,
-white part plus,
4 cup: Water,
-1: " of pale green,
1 large: Onion, (s) stuck with
1 large: Garlic clove, (s), minced
2: Whole cloves,
1 large: Tomato, 1 cup
1 large: Bay leaf,
-skinned and cubed,
1/2 tsp: Dried marjoram,
Salt and pepper to taste,
Salt to taste,
2 tbsp: Parsley, minced
2 tbsp: Olive oil,

Directions:

In a 3-qt. saucepan, combine lentils and water. Bring to a boil. Add
the onion to the pot along with the bay leaf and the marjoram. Cover
and simmer for 15 minutes. Add salt and continue to simmer for 5
minutes more or until lentils are tender but maintain their shape.

Meanwhile, heat oil in medium-size skillet, add leeks and garlic and
saut over medium heat, stirring often, for about 5 minutes, until
leeks are soft but not brown. Stir in tomatoes, salt and pepper and
bring to a boil. Cover, lower heat and simmer for 5 minutes more. Set
aside.

When lentils are tender, lift out and discard the onion with cloves
and the bay leaf. Drain lentils and combine with the leek-tomato
mixture. Simmer for 2 minutes to heat through. Stir in parsley,
transfer to a serving dish and serve.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 375
Submitted By DIANE LAZARUS On 10-17-95


Source from luhu.jp