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Leek and Lentil Soup

1 oz orange split lentils
1 medium leek, washed and chopped
1 rasher bacon, chopped
1 carrot, chopped
1/2 oz butter or margarine
7 fl oz water or ham stock
2 fl oz milk
salt and pepper

Wash and drain the lentils in a small sieve.

Heat the fat in a medium saucepan and fry the chopped bacon. 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 prefer 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 minutes 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.


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