Country Soup

• 12 tablespoon oil or 12 tablespoon butter
• 1 onion
• 1 carrot
• 12 green pepper
• 1 medium potato
• 2 ounces red lentils
• black pepper
• 1 bay leaf
• 1 12 ounces flour
• 34 pint whole milk or 34 pint skim milk
• 34 pint vegetable stock
• 4 ounces cheese
• crouton

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

oil, onion, carrot, green pepper, potato, red lentils, black pepper, bay leaf, flour, milk, vegetable stock, cheese, crouton

Taken from www.food.com/recipe/country-soup-289084 (may not work)