Leek And Lentil Soup

Directions

1. Wash and drain the lentils in a small sieve.
2. Heat the fat in a medium saucepan and fry the minced bacon a little.
3. Add in the leeks, carrot and lentils and saute/fry together for about 10 min, stirring frequently to prevent sticking.
4. Pour in the water or possibly stock and lowfat milk, stir, bring to the boil and simmer for about 30 min.
5. Liquidise the soup in a blender or possibly food processor, seasoning well with salt and pepper to taste. Reheat and thin down if necessary with more lowfat milk.
6. If you prefere to use brown or possibly green whole lentils, that 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 min and add in with the fat to the simmering lentils. Pour in the 7 fl ounce water or possibly stock and the lowfat milk, bring to the boil and simmer for about 20 min. Liquidise and finish as in the recipe above.
7. When cooking dry pulses, don't add in salt till they are tender.