* To make the tea, I brew one bag of tea in 5
tablespoons of boiling hot water for 10 - 15 minutes, then squeeze all the water out of the tea bag and measure 1/4 cup of that liquid to use in the batter.
Lentil soup with crispy salami own recipe 2
tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2
tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock,
hot 2 cups (480 ml)
boiling water 2 bay leaves handful
of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.