Title: Dilled French Lentil Stew
Categories: Veg07
Yield: 4 servings

1 tb Olive Oil
1 c Chopped Leeks; White Part
-Only
1/4 c Finely Chopped Carrot
3 Garlic Cloves; minced
1/2 c French Lentils
1/2 c Green Or Brown Lentils
1/4 c Red Lentils
5 c Water
1 Bay Leaf
1 c Eight Vegetable Juice
1 tb Minced Fresh Dill Weed
1 ds Freshly Ground Black Pepper

Heat the oil in a nonstick Dutch oven over medium heat. Add leeks and cook,
stirring often, until the leeks are wilted and begin to brown, 4 to 5
minutes. Add carrot and garlic and cook, stirring, 1 minute.

Add lentils, water, bayleaf and bring to a boil. Reduce heat, cover and
simmer 35 minutes, or until lentils are tender.

Add juice and dill and simmer 5 minutes. Remove bay leaf and season with
pepper.

Recipe by: The No Tofu Veg Cookbook

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