Buttered Lentil Soup - cooking recipe

Ingredients

1 medium onion
6 ounces carrots, diced
2 ounces red lentils
14 ounces chopped tomatoes
1 teaspoon mustard
1 teaspoon paprika
1/2 teaspoon dried sage
3/4 pint vegetable stock
1 ounce butter
1 tablespoon nonfat dry milk powder
1/4 pint double cream

Preparation

Chop onions and fry until soft.
Add carrots, lentils, stock, mustard, paprika and sage.
Simmer for 30 minutes.
Turn off heat, add butter and milk powder.
Allow to cool and blend with handblender or food processor.
Add cream and heat through before serving.