Lentil-Leek Stew with Beet Greens

2 tablespoons olive oil
2 cup thinly sliced leeks (white parts only - this was two large leeks)
2 cups diced white onion (it was 1 very large onion)
1 bulb garlic, chopped
1 bell pepper, seeded and diced
1 cup chopped tomatoes
1 bag (1 lb) brown lentil
1 quart (4 cups) chicken or vegetable broth
2 tablespoons dried rosemary
1 tablespoon West Indian spice blend
1 teaspoon fresh thyme leaves
1 cup torn fresh beet greens
optional: grated/shaved parmesan and Romano cheeses
salt and pepper

1. Heat olive oil over low-medium heat. Add onions and garlic. Let saute for 5 minutes.
2. Meanwhile, take sliced leeks and place in bowl of water. Separate the layers with your fingers. When all layers have been separated so you are just left with rings, pour leeks and water into a strainer/colander. Then rinse again with water (leeks can be very gritty you want to make sure to wash thoroughly). Strain well and add to onion mixture. Season pot with salt and pepper. Let cook 1-2 minutes more.
3. Add pepper, tomatoes, rosemary and West Indian blend. Stir and cook another 5 minutes.
4. Add lentils and broth, stir well. Raise heat to high, when it starts to boil, reduce to simmer. Stir again, partially cover pan with proper lid, and let cook until lentils are soft (approx 30 minutes, but you can let sit on burner on low heat for up to 2 hours as long as you periodically stir it).
4. 5-10 minutes before serving, add thyme leaves and beet greens. Stir to mix. Season with salt and pepper if necessary. Cook 5-10 minutes more.

Portion into bowls, top with grated cheese if desired.

ENJOY!!!