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Carrot Soup #2

ingredients

1.2 lb (225 g) leeks or onions, finely sliced
2 teaspoons oil (optional)
Pinch of sea salt
1 lb (455 g) carrots, sliced
4 oz (110 g) whole green or brown lentils, washed
1/2 teaspoon dried thyme
2 pints (1.1 litres) water or kombu stock
4 oz (110 g) cooked brown rice optional
1/2 fresh lemon, finely sliced

method

1. Saute or simmer the leek with salt until tender.

2. Add the carrots, lentils, thyme and water, bring to the boil and simmer for 30 minutes.

3. Sieve or liquidize the soup with the brown rice.

4. Reheat, taste and adjust the seasoning if required and serve garnished with lemon slices.

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