Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.
Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.
Credit: British Leek Growers Association + Lucy Parker
Serves 4 | Prep time: 10 minutes | Cooking time: 20 minutes
Ingredients:
Spices:
Method:
*If using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain and then wash again before adding to the soup. Add an additional 300-400ml vegetable stock as the dried lentils will still absorb water.