Recipe - Leek And Lentil Soup

1 ounce Orange split lentils
1 md Leek; washed and
chopped
1 Rasher bacon; chopped
1 Carrot; chopped
One half ounce Butter or margarine
7 ounce Water or ham stock; about
2 ounce Milk
Salt and pepper

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 ounce in a small
saucepan in 6 fl ounce 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 ounce 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 rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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