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
Ingredients
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5
leeks
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2/3 cup
lentils of your choice
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2-1/2 tablespoons
maple syrup
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1 cup
low sodium vegetable stock
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2 teaspoons
rice wine vinegar
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1 handful
fresh parsley
Directions
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Spray oil a large skillet over medium high heat.
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Add 3-5 trimmed, well trimmed and rinsed leeks, halved, cut-side down.
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Turn all leeks over and continue cooking for another 2-3 minutes.
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Season leeks with a little salt, ground pepper, and 2 tbsp. of maple syrup.
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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.
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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.
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To serve, portion leeks onto plate, top with the lentils, and sprinkle with fresh
minced parsley.
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