🫘 Lentils with Leek and Carrot

Ingredients

• 🫘1 can (14 oz / 400 g), drained canned cooked lentils
• 🥬1 medium leek
• 🥕2 medium carrots
• 🥣3/4 cup (200 ml) vegetable broth
• 🌶️1 tsp sweet paprika
• 🫒1.5 tbsp (22 ml) olive oil
• 🧂to taste salt

• Recipes with canned cooked lentils
• Recipes with carrot

How to make it, step by step

1. Slice the leek into rounds and cut the carrot into small dice.
2. Saute the leek in oil over medium heat for 3 minutes; add the carrot and cook 2 minutes more.
3. Drain the lentils and add them to the saucepan with the vegetable broth.
4. Simmer over low heat for 8 minutes until the lentils are hot and the broth has reduced a little.
5. Adjust the salt and paprika and serve.