Lentils recipes

LENTIL AND LEEK RISOTTO

Course : Lentils
Serves: 4 - 6

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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 chopped

1 cup cooked lentils

1/4 cup freshly chopped parsley

1/4 cup finely grated carrots

Preparation / Directions:

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

LENTIL AND LEEK RISOTTO

Ingredients:

Preparation / Directions:

Nutritional Information:

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