Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried green 3 Leeks, trimmed, washed well
-or brown lentils -finely chopped (1¬ cups)
-picked over and washed -white part plus
4 c Water -1" of pale green
1 lg Onion(s) stuck with 1 lg Garlic clove(s), minced
2 Whole cloves 1 lg Tomato (1 cup)
1 lg Bay leaf -skinned and cubed
1/2 ts Dried marjoram Salt and pepper to taste
Salt to taste 2 tb Parsley, minced
2 tb Olive oil

In a 3-qt. saucepan, combine lentils and water. Bring to a boil. Add
the onion to the pot along with the bay leaf and the marjoram. Cover
and simmer for 15 minutes. Add salt and continue to simmer for 5
minutes more or until lentils are tender but maintain their shape.

Meanwhile, heat oil in medium-size skillet, add leeks and garlic and
saut? over medium heat, stirring often, for about 5 minutes, until
leeks are soft but not brown. Stir in tomatoes, salt and pepper and
bring to a boil. Cover, lower heat and simmer for 5 minutes more. Set
aside.

When lentils are tender, lift out and discard the onion with cloves
and the bay leaf. Drain lentils and combine with the leek-tomato
mixture. Simmer for 2 minutes to heat through. Stir in parsley,
transfer to a serving dish and serve.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 375
Submitted By DIANE LAZARUS On 10-17-95

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