Braised Lentils and Leeks - 2 Guiding Stars
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Elegance doesn’t come in simpler forms than this lovely dish of braised leeks. Serve beside your favorite lean cut of steak au poivre with some crusty whole wheat bread for a meal that will feel decadently French while remaining flawlessly simple.


  • 6 leeks
  • 2 T. unsalted butter
  • 1 T. dry vermouth
  • 3 sprigs thyme
  • 1/2 c. low-sodium vegetable broth
  • 1 c. green lentils, cooked


  1. Cut off the dark green tops of the leeks and remove tough outer layers. Cut each in half lengthwise. Soak in cold water for 5-10 minutes and rinse clean.
  2. In a large frying pan over medium-low heat, melt the butter then add the vermouth. Place leeks cut-side down in the pan. Cook until starting to brown, 4-5 minutes.
  3. Add the thyme and broth. Cover and simmer until leeks are tender, 10-15 minutes. Add the lentils and cook until lentils are warm.
  4. Remove and discard the thyme stems. Serve with cooking liquid.
Nutritional analysis per serving: Calories 195; Total Fat 6.5g (8% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 15mg (5% DV); Sodium 70mg (3% DV); Total Carbohydrate 30g (11% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 10% DV; Molybdenum 100% DV; Vitamin K 50% DV; Manganese 40% DV.
Recipe by Guiding Stars at
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