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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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