Zeytinyağlı pırasa: olive oil leeks with carrots, rice and lentils

Ingredients

For 1 serving

• Leek250 g
• Carrots80 g
• White rice30 g
• Cooked lentils150 g
• Lemon0.5
• Sugar3 g
• Extra virgin olive oil14 g
• Dill4 g
• Saltto taste

In season: October – March

Method

1. Clean the leek, discarding the tough green part and roots, cut it into rounds about 2 cm thick and rinse well to remove any grit. Peel the carrots and slice them. Rinse the rice.
2. Heat the extra virgin olive oil in a saucepan over medium-low heat and sweat the leek and carrots for 5 minutes, stirring gently, until the leek is glossy.
3. Add the rice, sugar, salt and a large glass of water; cover and cook over low heat for 20 minutes, until the rice and vegetables are tender.
4. Add the cooked lentils and heat through for 5 minutes.
5. Turn off and let it cool to lukewarm, then serve with lemon juice and chopped dill.