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Lentil and Vegetable puree |
by Rachel Jarvis |
Ingredients |
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25g butter 100g leek 175g carrots, chopped 50g split red lentils 350ml vegetable stock (or water) 100g cauliflower, broken into florets ˝ apple, chopped |
Method |
Melt the butter in a saucepan and sauté the leek for about 5 minutes. Add the carrots and continue to cook for 2-3 minutes. Add the lentils, pour over the stock, bring to boil, then cover and simmer for 10 minutes. Add the cauliflower and apple and continue to cook for 15 minutes or until lentils and vegetables are tender. Puree.
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