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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 1 Tasse | Chopped Leeks; White Part Only |
| 1/4 Tasse | Carrot finely chopped |
| 3 | cloves garlic minced |
| 1/2 Tasse | French Lentils |
| 1/2 Tasse | Green Or Brown Lentils |
| 1/4 Tasse | lentils red |
| 5 Tasse | water |
| 1 | Bayleaf |
| 1 Tasse | Eight Vegetable Juice |
| 1 Esslöffel | dill weed freshly minced |
| 1 Prise | black pepper freshly ground |
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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.
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