Prep 20 mins
Cook 35 mins
This has to be one of my favorite winter soups, very filling and full of flavor. Serve with warm crusty bread on the side.
- 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)
- Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
- 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.
- Mix the flour with a little of the milk and gradually blend in the rest of the milk.
- Stir well into the soup until it thickens.
- Simmer for 5 minutes then stir in 3/4 of the cheese.
- Pour into a serving dish and sprinkle with remaining cheese.
- Garnish with croutons if using.
This was a very easy soup to make; I didn't have the green pepper but I did add some celery. It had a good creamy base and the veggies were very tender. It did seem a little bland, though. Maybe I didn't add in enough salt. I think next time I will add in a chicken boullion cube or two for a little added flavor. Great with freshly baked bread!
Very Good, takes a little time, but well worth it. Pretty easy too