29-May / recipes / 1 COMMENTS

For the past week I’ve been craving lentils – which could mean I’m really craving protein, maybe the iron or any other nutrient packed into these little beans. Deciphering your cravings is an important key to breaking free from the tight grasp certain foods have on you, but more on that some other time.

I was thinking of making soup but then on the weekend I went to the farmers market and decided to venture out from the usual veggies that make it into my basket. So what came home with me? A very lucky leek! Wondering how to go about blending these two flavours together I decided I wanted this leek to play a supporting role in my dish so I chose to use it in replacement of an onion. The end result came about beautifully – give it a try and let me know what you think!

Ingredients:
1 tbs extra virgin olive oil
1 carrot, chopped
1 cup leeks, chopped (only white part)
1 cup red lentils, pre-soaked
1 cup water
1/3 tsp ground mustard seeds
1/4 tsp ground cumin
optional:
1/4 tsp sea salt
half chili pepper, diced

Directions:
In a pot, heat olive oil for sizzling. Add carrot and leeks until edge of leeks are golden brown.

Add lentils and mix.

Add water, ground mustard seeds, ground cumin. Stir in sea salt and chili pepper if using. Stir frequently for about a minute.

Serve as a main dish or a side.

I decided to make this my main dish by pairing it up with half an avocado over top of some rinsed red leaf lettuce and a home-made salad dressing (dressing recipe by Raw Food Passion – super easy!).

leek lentils