CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Greek |
First, Taste |
1 |
servings |
INGREDIENTS
|
|
A little olive oil |
1 |
|
Leek; chopped |
2 |
|
Carrots; peeled and chopped |
100 |
g |
Orange lentils; washed |
900 |
ml |
Water or fresh vegetable stock |
INSTRUCTIONS
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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