LENTIL AND LEEK RISOTTO

Course :	Lentils
From:	HungryMonster.com
Serves:	4 - 6

Ingredients:

4	medium	chopped leeks -- (green and white parts, well washed)
4	cloves	garlic -- minced
1	medium	red pepper -- finely chopped
3	cups	vegetable broth or water
1 1/4	cups	brown rice
1	teaspoon	salt and pepper to taste
1	tablespoons	fresh basil
1	cup	cooked lentils
1/4	cup	freshly chopped parsley
1/4	cup	finely grated carrots

Preparation:

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat until lentils are hot. Garnish with parsley and grated carrot before serving.

Nutritional Information:

1357 Calories (kcal); 8g Total Fat; (5% calories from fat); 43g Protein; 283g Carbohydrate; 0mg Cholesterol; 89mg Sodium