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Ingredients
- A little extra virgin olive oil
- 1 x Leek, minced
- 2 x Carrots, peeled and minced
- 100 gm Orange lentils, washed
- 900 ml Water or possibly fresh vegetable stock
Directions
- In a large saucepan heat the oil and fry the leeks and carrots till slightly coloured and softened. Add in lentils, water or possibly stock. Simmer covered for approximately 15-20 min or possibly till 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 Tbsp. of curry paste for 1 minute. Add in this to the just cooked lentils. Don't puree, but finish with a generous spoon of Greek lowfat yoghurt and some fresh coriander. Serve with salmon fillet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1048g | |
| Calories 68 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Potassium 418mg | 12% |
| Total Carbs 15.94g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.67g | 4% |
| Protein 1.6g | 3% |
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