Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Lentil Puree
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- #24142
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 ounces split red lentils
1 potato
1 pint chicken stock
1/2 small onion
1 carrot
1/2 leek (white part only)
1 tablespoon oil
directions
Soak the lentils overnight in the stock.
The next day, peel and dice the carrot, potato and onion and shred the washed leek. Saute the onion and leek in the margarine or oil until soft, then add the carrot and potato and continue to cook for a further 5 minutes.
Add the lentils and stock, bring to a boil, then simmer for about 40 minutes or until lentils are soft. Puree if you wish.
added by
amyjoaquina
nutrition data
Nutritional data has not been calculated yet.
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