Lentil and leek broth
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
A little olive oil | ||
1 | Leek; chopped | |
2 | Carrots; peeled and chopped | |
100 | grams | Orange lentils; washed |
900 | millilitres | Water or fresh vegetable stock |
Directions
In a large saucepan heat the oil and fry the leeks and carrots until slightly coloured and softened. Add lentils, water or stock. Simmer covered for approximately 15-20 minutes or until the lentils are tender.
Make into a puree.
Adult version: In a separate pan, fry some garlic (as much as you like), fresh root ginger, 2 tablespoons of curry paste for 1 minute. Add this to the just cooked lentils. Do not puree, but finish with a generous spoon of Greek yoghurt and some fresh coriander. Serve with salmon fillet.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- \"first\" ginger molasses cookies
- Chicken & pasta broth
- First ginger molasses cookies
- First hermits
- First jam bars
- First oatmeal raisin cookies
- First peanut-butter cookies
- First prize gingerbread
- First snickerdoodles
- First time chili
- Ham broth
- Pasta paella
- Roasted vegetable broth
- Rustic eggs
- Shrimp loaf
- Vegedillas
- Vegetable broth
- Vegetable broth #1
- Vegetable broth 2
- Vegetarian \"chicken\" broth