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Lentils with Leeks and Carrots ***
Servings: 3
1 1/2 cups water
1/2 cup green lentils, picked, rinsed, drained
1 bay leave
1/2 tsp salt
1 tsp olive oil
1/2 carrot, peeled, halved, sliced thin
1 leek, white part only, thin sliced, rinsed
4 tsp red wine vinegar
pepper to taste
+ mix first 4 in saucepan
+ boil
+ reduce heat to brisk simmer
+ cover
+ preheat oven to 350f
+ wait 25 min till lentils are tender
+ set it aside but don't drain
+ heat oil in nonstick skillet
+ add leek and carrot pieces
+ stir, cover
+ reduce heat
+ cook until vegies are crisp-tender and a little browned (5 min)
+ add vinegar and stir it in till absorbed
+ remove from heat
+ remove bay leave from lentals
+ add vegies and pepper to lentils
+ transfer to shallow backing dish
+ bake, uncovered, for 30 min


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Lentils_with_Leeks_and_Carrots
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