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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This has to be one of my favorite winter soups, very filling and full of flavor. Serve with warm crusty bread on the side. Ingredients:
1 ounce butter |
1 medium onion, peeled and sliced |
4 -6 medium carrots, peeled and sliced |
1 small green pepper, seeded and chopped |
2 medium potatoes, peeled and diced |
2 cups water |
1/2 cup dry green lentils |
1 1/2 tablespoons flour |
2 cups milk |
1 cup cheddar cheese, grated |
4 tablespoons croutons (to garnish) (optional) |
Directions:
1. Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
2. Add 2 cups water, the potatoes and the lentils, season with salt and pepper and simmer for about 30 minutes, until potatoes and lentils are cooked.
3. Mix the flour with a little of the milk and gradually blend in the rest of the milk.
4. Stir well into the soup until it thickens.
5. Simmer for 5 minutes then stir in 3/4 of the cheese.
6. Pour into a serving dish and sprinkle with remaining cheese.
7. Garnish with croutons if using.
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