Leeks and Lentils

Rinse the green lentils under cold water until the water runs clear. Drain and set aside.

In a large pot, heat the olive oil over medium heat. Once hot, add the sliced leeks, diced carrot, cauliflower florets, and a pinch of salt. Sauté for about 5 minutes until the vegetables begin to soften.

Add the chopped yellow bell pepper, celery, and minced garlic to the pot. Stir and cook for an additional 2 minutes until the garlic is fragrant.

Season the mixture with additional salt, ground white pepper, and Italian seasoning, stirring to combine.

Add the rinsed lentils and pour in the tomato juice. Sprinkle with sweet paprika powder. Stir well, then bring to a gentle simmer.

Cover the pot and let cook for 10-15 minutes, or until the lentils are tender but still hold their shape.

In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir this into the pot to thicken the sauce slightly. Cook for another 2-3 minutes.

Taste and adjust seasoning if necessary, then fold in the fresh parsley just before serving.