2 Tbsp vegetable oil
2 leeks, diced
1 Tbsp garlic, minced
3 ribs celery, bias cut
2 large carrots, bias-cut
2 small parsnips, diced
1 small sweet potato, peeled and diced
1/2 rutabaga, peeled and diced
1 cup lentils
2 cups diced tomatoes
4 cups vegetable stock
1 tsp Kosher salt
1/2 tsp pepper
2 Tbsp fresh herbs, chopped
1. Preheat oven to 350 degrees. Saut頬eeks, garlic
and celery
2. Add carrots, parsnips, rutabaga, sweet potatoes, stock
and seasonings. Stir well and bring to a boil
3. Cover and bake until lentils are cooked
4. Add salt, pepper and herbs
Copyright
2006 Artisan Cooking School. All Rights Reserved.
Powered
by: BigDomainHost |