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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the water, add the stock cubes. | 2. Once they have dissolved, add the lentils and simmer. | 3. Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek. | 4. Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg. | 5. Variations- | 6. *add ham/bacon. | 7. *fry the leeks in butter before adding to the soup. | 8. *keep it chunky or whiz with a hand-held blender. | 9. Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through. | 10. I always make double to freeze and it rarely sees the freezer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	250		rinsed	171840.0	30288.0	11476.8	1041.6
stock	2 -3			0.0	0.0	0.0	0.0
leek	1		rinsed sliced	54.29	12.5935	1.335	0.267
potato	2 -3		peeled diced	-	-	-	-
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
water	1 -2	pint		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.