Green Lentil Soup With Lemon

Servings: 8
Ingredients:

2 c  Green lentils, washed
3 ts Olive oil
6 c  Vegetable stock
1 ea Bay leaf
2 lg Onions, chopped
3 ea Garlic cloves, crushed
2 ts Coriander
2 ts Cumin
1/2 ts Sweet Hungarian paprika
2 lg Carrots, diced
2 tb Lemon juice, or to taste
Salt and pepper

Heat oil in pot and add lentils, stir briefly and add the onions and garlic.
Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf and spices and
stir for 1 minute. Finally add the carrot. Pour in stock, raise heat and
bring to a boil. Simmer for 60 minutes until the lentils start to puree.
Remove from heat and let cool. Blend till smooth and return to the pot. Add
lemon juice and salt and 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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