From: Stephanie da Silva
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
about 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 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.