1 thick leek, white part only, halved, thinly sliced, and rinsed
1 cup black Beluga lentils, rinsed
½ cup organic sake wine
12/3 cups organic chicken broth (or more
if needed), heated
1 Tbs. grated Pecorino Romano cheese
¼ cup chopped fresh Italian flat-leaf parsley
In medium saucepan, heat oil over medium-high heat. Add leeks, and cook, stirring often, until translucent and slightly charred, about 3 minutes. Add lentils and cook, stirring constantly, about 1 minute. Add sake, bring to a boil, and cook until reduced by half.
Add hot broth 1/3 cup at a time, boiling and stirring each time until liquid is almost completely absorbed. Check lentils from time to time for doneness; once they are cooked through, but still firm, turn off heat, stir in cheese and parsley, and serve.