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
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.;
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