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
(you may also need these recipes)
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
rate this recipe
8.5
out of 10
31 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
