Lentils & Leeks

• 2 pounds leeks well rinsed, sliced 1/2 inch thick, including some of the green part
• 2 each carrots peeled, sliced 1/2 inch thick
• 1/4 cup vegetable oil olive
• 2 1/2 cups water
• 1 cup lentils green
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 1/4 teaspoon salt
• 1 x black pepper freshly ground

1. In a large saucepan toss the leek and carrot slices with the olive oil.
2. Cook over medium heat for 5 minutes, until the vegetables are lightly browned, then stir in the remaining ingredients.
3. Cover the pan and simmer the mixture for 1 hour, until the lentils are tender and most of the liquid has been absorbed.
4. To keep the leek slices intact, do not stir.
5. Serve hot.

leeks, carrots, vegetable oil olive, water, lentils green, tomato paste, sugar, salt, black pepper

Taken from recipeland.com/recipe/v/lentils-amp-leeks-2489 (may not work)