|2 cups||Green lentils, washed|
|3 teaspoons||Olive oil|
|6 cups||Vegetable stock|
|1 each||Bay leaf|
|2 larges||Onions, chopped|
|3 eaches||Garlic cloves, crushed|
|½ teaspoon||Sweet Hungarian paprika|
|2 larges||Carrots, diced|
|2 tablespoons||Lemon juice, or to taste|
|Salt & pepper|
Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices & stir for 1 minute. Finally add the carrot. Pour in stock, raise heat & bring to a boil. Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot. Add lemon juice & salt & pepper. If too thick, thin with a little more stock. Serve with freshly made bread.
Adapted from Sarah Brown's "Vegetarian Kitchen"