Categories: Vegetables, Sept. 
      Yield: 4 servings 
  
      2 c  Well-scrubbed leeks, 
           Chopped 
      1    Clove garlic, minced 
    1/2 c  Red pepper, finely chopped 
      1 tb Olive oil 
      3 c  Vegetable broth or water 
  1 1/4 c  Brown rice 
           Salt and pepper to taste 
        pn Basil 
      1 c  Pre-cooked lentils 
    1/4 c  Freshly chopped parsley 
    1/4 c  Finely grated carrots 
  
  In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in 
  oil.  When soft, add broth or water, and stir in rice along with 
  seasonings.  Reduce heat and simmer covered for about 40 minutes or until 
  rice is done.  Uncover, stir in cooked lentils and re-heat until piping 
  hot.  Garnish with parsley and grated carrot before serving. 
   
  Total Calories Per Serving: 368 Fat: 6 grams This article was originally 
  published in the July/August 1994 issue of the _Vegetarian_Journal_, 
  published by The Vegetarian Resource Group. 
   
  From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept. 
  22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using 
  MMCONV.