Yield: 8 servings
Measure | Ingredient |
---|---|
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 |
2 teaspoons | Coriander |
2 teaspoons | Cumin |
½ teaspoon | Sweet Hungarian paprika |
2 larges | Carrots, diced |
2 tablespoons | Lemon juice, or to taste |
\N \N | 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"