Recipe courtesy of Sara Moulton

Lentils and Leeks

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  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 4 to 6 servings
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2 pounds leeks, well rinsed and sliced 1/2-inch thick, including some of the green part

2 large carrots, peeled and sliced 1/2-inch thick

1/4 cup olive oil

2 1/2 cups water

1 cup green lentils

1 tablespoon tomato paste

1 teaspoon sugar

1 1/4 teaspoons salt

Freshly ground black pepper


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