Lentil and Bean Stew

Instructions

1. 1

   In a pot of salted boiling water, cook the lentils for 20 minutes or until tender. Drain and keep warm.

2. 2

   Meanwhile, in a skillet over high heat, bring the broth to a boil with the beans, leek and oil. Cover and simmer for 5 minutes or until the beans are tender. Add the zucchini and continue to cook for 3 minutes or until al dente and the broth has completely evaporated. Add the lentils to the skillet. Season with salt and pepper. Mix well.

3. 3

   Delicious served with our maple-coffee duck.