Recipe - Lentils And Leeks

2 pound Leeks, well rinsed and
cut or sliced up 1/2inch thick,
including some of the green
part
2 lg Carrots, peeled and cut or sliced up
1/2inch thick
One fourth cup Olive oil
2 One half cup Water
1 cup Green lentils
1 tablespoon Tomato paste
1 teaspoon Sugar
1 One fourth teaspoon Salt
Freshly ground black pepper

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 MCRecipe Digest V1 #370, by Angele Freeman
jfreeman@netusa1.net on Sun, 12 Jan 1997.