Lentil and leek broth

Yield: 1 servings

Measure Ingredient
\N \N A little olive oil
1 \N Leek; chopped
2 \N Carrots; peeled and chopped
100 grams Orange lentils; washed
900 millilitres Water or fresh vegetable stock

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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