Recipe by Purple Becca
My 8 year old loves this soup! I started with a recipe from an old 80's dairy cookbook, but it has change a bit over the years. Sometimes I add swede, leave out the pepper or add pearl barley instead of lentils. But the origanal is still the best, not a low fat recipe this one - but very nutritious for kids.
- 1⁄2 tablespoon oil or 1⁄2 tablespoon butter
- 1 onion
- 1 carrot
- 1⁄2 green pepper
- 1 medium potato
- 2 ounces red lentils
- black pepper
- 1 bay leaf
- 1 1⁄2 ounces flour
- 3⁄4 pint whole milk or 3⁄4 pint skim milk
- 3⁄4 pint vegetable stock
- 4 ounces cheese
Directions See How It's Made
- Heat the oil in a pan and sweat the chopped vegetables for 10 minutes. ( I used to chop all the vegetables together in the food processor, so my daughter couldn't identify them too well!).
- Stir in the lentils and stock, along with the bay leaf, simmer for a further 1/2 hour.
- Mix the flour and a little of the milk to a paste and add to the pan, stir in the rest of the milk. Simmer for 5 minutes to thicken a little.
- Pour the soup into warm bowls and serve with a dish of cheese to sprinkle over and croutons.