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Lentil And Leek Broth

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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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