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Author Notes: Leeks and lentils are a good combination because they’re both buttery. The subtle and sweet onion flavor from the leeks rounds out this rich, French inspired dish. —Lauren Vaught
- 5 leeks
- 2/3 cup lentils of your choice
- 2-1/2 tablespoons maple syrup
- 1 cup low sodium vegetable stock
- 2 teaspoons rice wine vinegar
- 1 handful fresh parsley
- Spray oil a large skillet over medium high heat.
- Add 3-5 trimmed, well trimmed and rinsed leeks, halved, cut-side down.
- Turn all leeks over and continue cooking for another 2-3 minutes.
- Season leeks with a little salt, ground pepper, and 2 tbsp. of maple syrup.
- Pour 1 c. vegetable stock into the skillet, cover with a lid, and lower heat to simmer. Cook leeks for 15-30 minutes, or until very tender.
- Meanwhile, bring 2/3 c. lentils and 1 1/2 c. water to simmer and cover with a lid. Cook lentils for 15-25 minutes, or until tender; then drain off any excess water.
- To serve, portion leeks onto plate, top with the lentils, and sprinkle with fresh minced parsley.