2 tbsp (25 g) 1 oz butter
1 lb (450 g) carrots, peeled and diced
1 medium onion, skinned and sliced
2 medium potatoes, peeled and diced
1 small green pepper, seeded and chopped
2 oz (50 g) lentils
salt and freshly ground pepper
1/2 bay leaf
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) milk
4 oz (100 g) English Cheddar cheese, grated croutons to garnish
1 lb (450 g) carrots, peeled and diced
1 medium onion, skinned and sliced
2 medium potatoes, peeled and diced
1 small green pepper, seeded and chopped
2 oz (50 g) lentils
salt and freshly ground pepper
1/2 bay leaf
3/8 cup (40 g) plain flour, sieved
450 ml (3/4 pint) milk
4 oz (100 g) English Cheddar cheese, grated croutons to garnish
accompaniments
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method
1. Melt the butter and fry the carrots, onion, potatoes and green pepper until softened.
2. Add 450 ml (3/4 pint) water, lentils, salt, pepper and bay leaf and simmer for 30 minutes.
3. Mix the flour with a little of the milk and gradually blend in the rest. Stir well into the soup until it thickens. Simmer for 5 minutes then stir in 75 g (3 oz) cheese.
4. Pour into a serving dish, garnish with the remaining cheese and sprinkle with croutons. Serve immediately.
2. Add 450 ml (3/4 pint) water, lentils, salt, pepper and bay leaf and simmer for 30 minutes.
3. Mix the flour with a little of the milk and gradually blend in the rest. Stir well into the soup until it thickens. Simmer for 5 minutes then stir in 75 g (3 oz) cheese.
4. Pour into a serving dish, garnish with the remaining cheese and sprinkle with croutons. Serve immediately.
serving amount
serves 4
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