Serves 6
1 medium-sized onion
1 oz (25g) butter
2-3 carrots
2 medium-sized potatoes
6 oz (175g) split red lentils
21/2 pints (1.5 litres) chicken stock 1 bay leaf
salt and freshly milled pepper
Peel and finely chop the onion. Melt the butter in a large saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Meanwhile, peel and cut the carrots and potatoes in even-sized chunks. Add-to the pan and toss the vegetables in the hot butter.
Add the lentils to the pan along with the stock and bay leaf and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently, covered, for 45 minutes until lentils are tender. (Test by squeezing a lentil between the fingers.) Discard bay leaf and pass soup mixture through a food mill, or puree in an electric blender or food processor. Return the soup to the rinsed pan. Reheat and check seasoning.