Leeks And Lentils With Parsley

• 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.rnCook 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.rnCook 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 freshrnminced parsley.

leeks, lentils of your choice, maple syrup, vegetable stock, rice wine vinegar, handful fresh parsley

Taken from food52.com/recipes/28039-leeks-and-lentils-with-parsley (may not work)