Lentil and Leek Risotto

• 2 cups leeks well-scrubbed, chopped
• 1 clove garlic minced
• 1/2 cup sweet red bell peppers finely chopped
• 1 tablespoon olive oil
• 3 cups vegetable stock
• 1 1/4 cups brown rice
• 1 x salt and black pepper to taste
• 1 pinch basil
• 1 cup lentils pre-cooked
• 1/4 cup parsley leaves freshly chopped
• 1/4 cup carrots finely grated

1. In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in oil.
2. When soft, add broth or water, and stir in rice along with seasonings.
3. Reduce heat and simmer covered for about 40 minutes or until rice is done.
4. Uncover, stir in cooked lentils and re-heat until piping hot.
5. Garnish with parsley and grated carrot before serving.

leeks, garlic, sweet red bell peppers, olive oil, vegetable stock, brown rice, salt, basil, lentils pre, parsley, carrots

Taken from recipeland.com/recipe/v/lentil-leek-risotto-37955 (may not work)