Fry onions in butter, until pale gold. Add lentils, water and salt. Bringt to the boil, lower heat, cover.

Simmer ½ hour or until lentils are soft.

Mix flour with half of the milk to a smooth cream, then stir in rest of milk.

Pour into hoty soup and cook, stiring, until soup comes to the boil and thickens. Leaveover low heat.

Beat egg yolks, water and paprika well together, then put into pot of soup and remove from heat immediately.

Stir in well to mix.

Serve with croutons or toast.