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25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
1 carrot, chopped
2 celery sticks, chopped
225 g/8 oz lentils, soaked overnight in cold water, then drained
2 liters/3.5 pints/8.5 cups water
300 ml/0.5 pt/1.25 cups milk
30 ml/2 tbsp lemon juice
Salt and freshly ground black pepper
15 ml/1 tbsp plain (all-purpose) flour (optional)
Extra 15 ml/1 tbsp butter or margarine (optional)
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Method :
Melt the butter or margarine in a large saucepan and fry (saute) the
onion, carrot and celery until soft but not brown. Add the lentils and
water, bring to the boil and simmer for about 45 minutes until the lentils
are soft. Puree in a food processor or blender, then return to the pan.
Add the milk and lemon juice, season to taste and bring back to the boil.
If the soup is not thick enough, mix the flour and additional butter or
margarine to a paste, stir into the soup and simmer for a few minutes
until thickened. |