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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
cup lentils of your choice
tablespoons maple syrup
cup low sodium vegetable stock
teaspoons rice wine vinegar
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.