Ingredients
Method:
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Sunflower oil 50 ml
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Onions 165 g
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Leeks 110 g
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Celery 65 g
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Carrots 165 g
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Streaky bacon 100 g
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Water 1700 ml
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Red lentils 250 g
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Double Cream 100 ml
Preparation
-
Method:
- Put the oil in a pan and sweat of the onions, leeks , celery, carrots and soften. Then add the streaky bacon and allow to colour.
- Add the water and the KNORR Rich Vegetable paste and bring to a simmer, along with the lentils and simmer until soft.
- Blitz until smooth, then add the KNORR Professional Garlic Puree and the cream, mix well.
- Serve.
