Melies Olive Oil Greek

Recipe to try

Potato & Leek Lentil Bowl with Melies Olive Oil Greek

Serves: 4

Ingredients

• 2 tablespoons Melies Olive Oil Greek
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups potatoes, cut into ½-inch cubes
• 2 cups washed leek, thinly sliced
• 1 tablespoon neutral cooking oil
• 1 cup dry brown or green lentils, rinsed
• 3 cups water
• 2 tablespoons chopped fresh parsley

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Simmer the lentils in the water for 20–30 minutes, until tender; drain excess water.
3. Heat the neutral oil in a large skillet over medium heat. Add potatoes, cut into ½-inch cubes and washed leek, thinly sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Fold the cooked lentils and seasoning mixture into the vegetables. Warm through and finish with parsley.