10 min warm up jog.
4 x 30s strides and stretches
4 x 4 mins (75s rest)
4 x 2 mins (60s rest)
10 min cool down.
You will need:
- Vegetable stock
- 150g red lentils
- 6 carrots, finely chopped
- 2 medium leeks, sliced (about 300g)
- Small handful of chopped parsley, to serve
Heat vegetable stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
Add the carrots and leeks, and season. Bring to the boil, then reduce the heat, cover and simmer for 45 mins-1 hr until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
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VIDEOS, PODCASTS & PLAYLISTS
Catch up on what the RunThrough Community has been up to with another RunThrough Chat episode with number 140 withand the northern team!! –
Our very ownand Head Coach of alk all things running to help inspire, influence and educate on the thing we love the most. –
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