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COLLECTION: Lentil Soups
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From: arielle@taronga.com (Stephanie da Silva)
LEEK AND LENTIL SOUP
====================
Ingredients:
-
1
1
1
1
1
-----------
oz
orange split lentils
medium leek, washed and chopped
rasher bacon, chopped
carrot, chopped
/2 oz
butter or margarine
about 7 fl oz water or ham stock
fl oz milk
2
salt and pepper
Instructions:
-------------
Wash and drain 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.
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From: arielle@taronga.com (Stephanie da Silva)
LENTIL SOUP (1)
http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-coll.html (3 of 9) [12/17/1999 12:02:27 PM]
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