Serves 4

25 g (1 oz) English butter

450 g (1 lb) carrots, peeled and diced

1 medium onion, skinned and sliced

2 medium potatoes, peeled and diced

1 small green pepper, seeded and chopped

50 g (2 oz) lentils

salt and freshly ground pepper

1/2 bay leaf

40 g (1 1/2 oz) flour

450 ml (3/4 pint) milk

100 g (4 oz) English Cheddar cheese, grated croutons to garnish

1. Melt the butter and fry the carrots, onion, potatoes and green pepper until softened.

2. Add 450 ml (3/4 pint) water, lentils, salt, pepper and bay leaf and simmer for 30 minutes.

3. Mix the flour with a little of the milk and gradually blend in the rest. Stir well into the soup until it thickens. Simmer for 5 minutes then stir in 75 g (3 oz) cheese.

4. Pour into a serving dish, garnish with the remaining cheese and sprinkle with croutons. Serve immediately.

Variation

Vegetable and Oatmeal Broth

Substitute 25 g (1 oz) medium oatmeal and 225 g (8 oz) swede for the lentils and potatoes.