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.
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