Green lentil soup with lemon
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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"