This is one of my favorite fall meals. The first time I had it was when I was training for a marathon and my mom served it one evening before my long run day. I had my best long run of my entire training period, which may have been a coincidence…but maybe not. This recipe is nutritious, easy, delicious, and pretty cheap to make – in fact, all of the main ingredients except the chicken broth are WIC eligible.
- 1/2 cup lentils
- 1 1/2 cups potatoes, cut into chunks (I prefer Yukon Gold potatoes)
- 1 Tbsp olive oil
- 2 carrots, sliced (I actually use several baby carrots because I think they taste better)
- 1 leek, white and light green parts only, halved lengthwise and cut into thin slices*
- 1 green bell pepper, diced
- 1 1/2 cups reduced sodium chicken broth or vegetable broth
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 small ripe Bartlett or Anjou pear (this dish is BEAUTIFUL if you use a red Anjou pear)
- 1/4 cup parsely, chopped
- 1/4 cup sharp cheddar, shredded
In large saucepan of boiling water, cook lentils for 10 mintues. Add potatoes and cook 5 minutes longer (lentils and potatoes will not be tender). Drain well.
Meanwhile, in large nonstick skillet, heat oil until hot but not smoking over medium heat. Add carrots, leek, and bell pepper and cook, stirring frequently, until leek is softened, about 5 minutes.
Stir in lentils, potatoes, broth, salt, and black pepper and bring to a boil. Reduce to simmer, cover, and cook until vegetables are tender, about 10 minutes.
Stir in pear, cover again, and cook until pear is tender, about 5 minutes. Stir in parsley.
Divide leek-potato mixture among 4 plates, sprinkle cheddar on top, and serve.
*This post has great directions with pictures for how to properly prepare leeks. I prefer not to cut off or slice through the root/little beard though because it makes the leek much easier to hold for cleaning and slicing when you still have that part to hold onto.