Recipe by Brian Charles.
This recipe is packed with protein (lentils) and nutrients (kale & leeks) and enjoyable on a cold winter day.
For now I am posting this picture of leeks, but will post a picture of the actual recipe once I have it.
Makes several servings
1 large or 2 small leeks, sliced down length of leek and diced into equal slivers
4 medium or 6 small peeled potatoes (red or white), cut up into bite size cubes
1 - 2 cups of lentils (I use red split lentils) or any other brands. Amount can be altered for consistency and taste
3 containers (900 ml) of vegetable broth (low sodium or regular)