| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
2 |
Servings |
INGREDIENTS
| 1 |
oz |
Orange split lentils |
| 1 |
|
Leek, washed and |
|
|
chopped |
| 1 |
|
Rasher bacon, chopped |
| 1 |
|
Carrot, chopped |
| 1/2 |
oz |
Butter or margarine |
| 7 |
oz |
Water or ham stock, about |
| 2 |
oz |
Milk |
|
|
Salt and pepper |
INSTRUCTIONS
Wash and drian the lentils in a small sieve. Heat the fat in a medium
saucepan and fry the chopped bacon a little. Add the leeks, carrot and
lentils and saute together for about 10 minutes, stirring frequently
to prevent sticking. Pour in the water or stock and milk, stir, bring
to the boil and simmer for about 30 minutes. Liquidise the soup in a
blender or food processor, seasoning well with salt and pepper to
taste. Reheat and thin down if necessary with more milk. If you
prefere to use brown or green whole lentils, which have a lovely
flavour, instead of the orange split lentils, simmer 1 oz in a small
saucepan in 6 fl oz of water for 40 minsutes first. Then fry the bacon
and the vegetables together for 10 minutes and add with the fat to the
simmering lentils. Pour in the 7 fl oz water or stock and the milk,
bring to the boil and simmer for about 20 minutes. Liquidise and
finish as in the recipe above. When cooking dried pulses, do not add
salt until they are tender. REC.FOOD.RECIPES From rec.food.cooking
archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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