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Nutrition Facts
Serving Size 1 (265g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Country Soup

Recipe #289084 | 45 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Purple Becca
Feb 28, 2008

My 8 year old loves this soup! I started with a recipe from an old 80's dairy cookbook, but it has change a bit over the years. Sometimes I add swede, leave out the pepper or add pearl barley instead of lentils. But the origanal is still the best, not a low fat recipe this one - but very nutritious for kids.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 tablespoon oil or butter
1 onion
1 carrot
1/2 green pepper
1 medium potato
2 ounces red lentils
black pepper
1 bay leaf
1 1/2 ounces flour
3/4 pint whole milk or skim milk
3/4 pint vegetable stock
4 ounces cheese
crouton

Directions

1
Heat the oil in a pan and sweat the chopped vegetables for 10 minutes. ( I used to chop all the vegetables together in the food processor, so my daughter couldn't identify them too well!).
2
Stir in the lentils and stock, along with the bay leaf, simmer for a further 1/2 hour.
3
Mix the flour and a little of the milk to a paste and add to the pan, stir in the rest of the milk. Simmer for 5 minutes to thicken a little.
4
Pour the soup into warm bowls and serve with a dish of cheese to sprinkle over and croutons.