2 tbsp (1 oz) 25 g butter
1 lb (450 g) carrots, diced
1 medium onion, chopped
2 medium potatoes, diced
1/2 small swede (rutabagas), diced
1 small red pepper, deseeded and chopped
3/4 pt (450 ml) water or vegetable stock
2 oz (50 g) lentils
salt and freshly ground black pepper
1 bay leaf
1/3 cup (1 1/2 oz) 40 g plain flour (All purpose)
3/4 pt (450 ml) milk
4 oz (110 g) Cheddar cheese, grated
croutons to garnish
1 lb (450 g) carrots, diced
1 medium onion, chopped
2 medium potatoes, diced
1/2 small swede (rutabagas), diced
1 small red pepper, deseeded and chopped
3/4 pt (450 ml) water or vegetable stock
2 oz (50 g) lentils
salt and freshly ground black pepper
1 bay leaf
1/3 cup (1 1/2 oz) 40 g plain flour (All purpose)
3/4 pt (450 ml) milk
4 oz (110 g) Cheddar cheese, grated
croutons to garnish
accompaniments
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method
1. Melt the butter in a saucepan, add the carrots, onion, potatoes, swede and pepper and saute until soft.
2. Add the water or stock, lentils, salt, pepper and bay leaf and simmer for 30 minutes.
3. Mix the flour with a little of the milk and then blend in the remaining milk. Stir into the soup until it thickens.
4. Simmer for 5 minutes and then stir in the cheese.
5. Serve with crisp fried croutons.
2. Add the water or stock, lentils, salt, pepper and bay leaf and simmer for 30 minutes.
3. Mix the flour with a little of the milk and then blend in the remaining milk. Stir into the soup until it thickens.
4. Simmer for 5 minutes and then stir in the cheese.
5. Serve with crisp fried croutons.
serving amount
serves 4
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