Any lentils can be used for this dish, but red lentils cook the fastest and mush almost of their own accord.
Ingredients
1 small leek, finely chopped
1 small carrot, finely diced
1 tsp. olive oil
50g red lentils
25g cooked ham, chopped
300ml water
Sauté the leek and carrot in the olive oil for 10 minutes on a low heat, do not allow it to colour.
Add the lentils, ham and water and simmer for 20 minutes until the lentils are soft, if
the mixture is too thick add a little extra water to thin it down.
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