|Red Lentil Soup
This version can be made quickly with the help of a blender and
is a delicious and healty entrée.
1 glass red lentils
4 glasses of vegetable stock
1 glass of water
1 tablespoon of flour
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.