This version can be made quickly with the help of a blender and is a delicious and healty entrée.

Serves 6

1 glass red lentils
4 glasses of vegetable stock
1 glass of water
1 tablespoon of flour
1 onion
1 carrot
1 tablespoon butter
1 glass of milk
½ teaspoon of salt

Chop the onion, sauté in saucepan with butter. When onions are softened, add the flour and whisk well. Wash the lentils, chop the carrot and put them in the saucepan. Pour in the stock and water, add the salt then simmer for at least 30 minutes or until the lentils are pasty. Strain the soup by pushing it through a colander until you are left with a handful of dryish paste. This can be discarded. (For a quicker method put all the mixture in a whiz and puree. This will result in a thicker soup)

Bring strained or pureed mixture to the boil for two minutes then remove from heat. Soup is ready to serve.

Serve with squeezed lemon juice and crusty bread. Can also be served with croutons fried in butter.