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:Â http://www.sproutedkitchen.com/