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30g (1oz) of butter 3 leeks 2 sticks of celery 2 rashers of bacon 1 cup of red lentils 1 and a quarter litres (5 cups) of water 2 chicken stock cubes Half a cup of cream Salt and pepper 2 tablespoons chopped parsley
Melt butter in pan, add washed, sliced leeks, chopped celery and chopped bacon. Cook over low heat for 10 minutes, covered. Add washed lentils, water and crumbled stock cubes, bring to boil, reduce heat and simmer, covered, 30 minutes. Puree soup in blender in batches. Return to pan, add cream, season with salt and pepper, reheat gently. Stir in parsley.
Brian Lucas Joins the Board of Bowls WA
T
he Board of Bowls WA comprises the President, Vice President, six elected and two appointed directors. Brian has recently been appointed by the Board to serve in the role of Governance and People Development. This important position was previously held by Hon. Hendy Cowan who retired after a stellar ten years in the role. Brian tells me that he is excited by his appointment into this particularly challenging portfolio. He says society was changing rapidly
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