Braised Leeks and Muscovado Lentils

By  |  0 Comments

Inspired by the Tasting Kitchen, Venice Beach with some tips on leek braising from Vegetarian Times

If you’re skeptical of the sweetness, start with less muscovado and work up to a point you like it. A light brown sugar will work as well. If cooking these for more people, I would guess you could double or triple the amount of leeks and bake them in a 9×13 pan covered with foil. However, you will likely need less liquid than a direct multiplication. Eyeball it, you want the liquid just more than halfway up the side of the leeks. If you give this a try, let me know how it turns out.

3 large leeks, dark green parts removed

1 Tbsp. unsalted butter

2 tsp. extra virgin olive oil

1 cup low sodium vegetable broth

2 tsp. agave or honey

pinch of salt + pepper

// lentils//

2/3 cup black or green lentils, rinsed

1/2 T. unsalted butter

1 tsp. olive oil

1 Tbsp. muscovado sugar (or light brown sugar)

2 tsp. rice vinegar

 

1/4 cup fresh toasted breadcrumbs

3 Tbsp. finely chopped parsley

Recipe and images from: http://www.sproutedkitchen.com/

GRAM magazine is a monthly compilation of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers.