Green Lentil Soup with Lemon
2 cups green lentils, washed
3 teaspoons olive oil
6 cups vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and 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.
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