Amount
Ingredient
Preparation



2
cups
leeks

well-scrubbed , chopped



1
clove
garlic

minced



1/2
cup
red pepper





1
tablespoon
olive oil





3
cups
vegetable broth





1 1/4
cups
rice, brown







salt and black pepper

to taste



pinch

basil





1
cup
lentils

pre-cooked



1/4
cup
parsley

freshley chopped



1/4
cup
carrots

finely grated

 In a 4-quart deep pot with cover, saute leeks, garlic, and red 
pepper in oil.

When soft, add broth or water, and stir in rice along with 
seasonings.

Reduce heat and simmer covered for about 4 minutes or until 
rice is done.

Uncover, stir in cooked lentils and re-heat until piping hot.

Garnish with parsley and grated carrot before serving.

Total Calories Per Serving: 368    Fat: 6 grams