These lentils are a great side dish at a BBQ, or are deliciously satisfying on their own as a lunch or small dinner for a family of 4.  They are so yummy you almost forget how healthy they are!

Serves 4

1 closed fist = 2 greens, 1 yellow


  • 1 tablespoon olive oil
  • 4 cups sliced leeks, about 2 medium leeks white and light green parts only
  • 2 cups sliced carrots
  • 2 cloves garlic, minced
  • 1 cup red lentils, rinsed
  • 1 1/2 cups water
  • 1 handful fresh parsley, chopped
  • Salt and pepper, to taste


  1. Rinse leeks very well as they tend to be sandy and spin dry. 
  2. Heat a large dutch oven or pot over medium high and add olive oil. 
  3. Add leeks and carrots and cook, stirring often for 7-10 minutes until the leeks have reduced in size by half and are caramelized. 
  4. Add garlic and cook 1 minute longer. 
  5. Add lentils, 1 1/2 cups water, 1/2 teaspoon salt and black pepper. Bring to a boil. 
  6. Reduce heat to medium and cook for about 7minutes or until water has evaporated and lentils are just tender. 
  7. Remove from heat, season with more salt and pepper to taste. Garnish with fresh parsley and serve immediately.



  • The key to this tasty dish is to let the leeks caramelize so they add a sweet, oniony flavor to the dish.
  • Overcooking the lentils will cause them to be mushy. 
  • Make it into a complete meal by eating alongside a garden salad and/or a lean protein like chicken, fish or grilled tofu.