Lentils and Leeks

When was the last time you made lentils? Exactly my point, I don’t make them nearly enough ether. And as far as last minute side dishes go, they have everything going for them; long shelf life, incredible value, quick and easy to prepare, and they go with nearly everything.

Stir a cup of dry brown lentils into a pot of lightly salted boiling water, simmer for approximately fifteen minutes, or until barely tender. In the meantime, sauté a chopped leak in some butter or oil over medium heat until the edges start to brown. Add three finely chopped garlic cloves, sauté another few minutes, then toss in the drained lentils. Stir occasionally for another five minutes, salt and pepper to taste, and serve.