Lentils, like beans, are a good source of protein.  Lentils also provide calcium and phosphorus, vitamin B and iron.

Leeks supply plenty of potassium, some folic acid, beta-carotene (in the green stems) and vitamin C.  Leeks may help to reduce cholesterol levels and may offer some protection against cancer.  Leeks also assist the body to dispose of uric acid and so are beneficial to those who suffer from arthritis.

1 tablespoon olive oil

2 leeks (washed well), sliced into narrow rings

1/2 cup green lentils, rinse and drained

2 cups water

1 (14.5 ounce) can crushed tomatoes

1 (10 ounce) package fresh spinach

1 teaspoon sea salt

1 teaspoon sugar

2 teaspoons fresh oregano

1 teaspoon ground cumin

½  teaspoon red chili powder

Freshly ground black pepper to taste

2 cloves garlic, minced

Heat oil in a heavy pan over medium heat.  Sauté leeks for 10 minutes or so, until it begins to turn golden.  Add minced garlic and sauté for another minute.

In a saucepan add lentils and water.  Bring mixture to a boil.  Cover, lower heat, and simmer about 35 minutes, until lentils are soft (this may take less time, depending on your water and the lentils).

Add salt, cumin, red chili powder, sugar and tomatoes to the lentils in saucepan.  Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.  Serve lentils hot on a fresh bed of spinach.

An option for meat lovers:

Brown ½ lb. lean ground turkey in olive oil and add to leeks and tomatoes.

Try some of my favorite recipes:  http://pinterest.com/pamelaprentice/pam-prentice-2020-food-favorites/