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Quinoa, lentils and leeks

March 1, 2012

This is the leek harvest. There are not far short of several which seems to be the case with the beloved’s vegetable harvests. Mind you, I like leeks and they are quite versatile.

As well as the obvious leek and potato combination, leeks go very well with brown lentils – better than onions.

Cook some soaked brown lentils until done and add a few glugs of nice tasting olive oil and some salt and pepper while they’re still warm. In a separate pan cook up a finely chopped leek and three or four chopped mushrooms until they’re soft. Add to the cooked lentils. Ususlly I add some soy sauce, but we’d run out –  so I added some of Lisa’s pineapple chutney which was lovely. Lifted it to the realms of  posh food not peasant food.

The lentils go well with a quinoa (pronounced keenwa apparently)salad. Quinoa has all the amino acids that meat does (again apparently) and tastes nutty. Cook quinoa in one and a half times the volume of water – bring to the boil and then simmer until the water’s absorbed. It needs to be separate grains rather than a clump. This salad was dressed with oil, lemon juice, mixed herbs, salt and pepper while it was warm and there’s a grated apple and grated carrot thrown in. I wasn’t feeling too adventurous – well it was lunch time.

2 Comments leave one →
  1. March 1, 2012 6:51 pm

    I will work for food! 😀 This is *mouth watering* out of this world!

    I’m so glad I found your blog!

  2. March 1, 2012 10:02 pm

    I have recently become obsessed with leeks, which I only cooked with for the first time about 6 months ago.

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