Ingredients

• 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

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Instructions

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.;