Green lentil soup with lemon

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
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"

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