, (white and green part only), thinly sliced
1 1/2 cups
, stemmed and torn (9 cups)
, cut into 8 rounds
HEAT oil in a large deep frying pan over medium-high. Add carrots and leek. Cook until leek is softened, 4 min. Add lentils, garlic, paprika, coriander and salt. Cook for 1 min, then add broth and 1 cup water. Boil, then simmer, covered, until lentils are almost tender, about 20 min.