 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
This is a lunch I make on my detox weekends when I only eat good for me things but I also like good totaste too. Ingredients:
1 tablespoon olive oil |
1 small onion |
3 ounces puy lentils |
1/4 pint vegetable stock |
1 tablespoon sage, chopped |
1 leek |
1 carrot |
1/2 green pepper |
1/2 lemon |
salt |
pepper |
Directions:
1. Saute chopped onion and sage in olive oil until golden.
2. Add chopped leek and continue to saute for 2 minutes.
3. Add all other vegetables chopped finely and mix thoroughly.
4. Add lentils - I use canned for convenienceif using dried then you would have to soak and boil as per packet instructions.
5. Add vegetable stock and bring to boil then lower to a simmer.
6. Season with salt and pepper.
7. Simmer until vegetables are to your liking then add a final squeeze of lemon juice.
8. Serve with fresh bread.
|
|