Leeks and Lentils with Parsley

By • April 26, 2014 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

Serves 2-4

  • 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
  1. Spray oil a large skillet over medium high heat.
  2. Add 3-5 trimmed, well trimmed and rinsed leeks, halved, cut-side down.
  3. Turn all leeks over and continue cooking for another 2-3 minutes.
  4. Season leeks with a little salt, ground pepper, and 2 tbsp. of maple syrup.
  5. 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.
  6. 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.
  7. To serve, portion leeks onto plate, top with the lentils, and sprinkle with fresh minced parsley.

More Great Recipes:
Side Dishes|Beans & Legumes|Lentils