Lentil Soup With Lemon

[Guest guest]

This cooks up fairly fast.  The leftover soup is ever better the next day.

 

 

Lentil Soup With Lemon

 

2 cups brown lentils, washed

3 teaspoons olive oil

6 cups vegetable stock

1 bay leaf

2 large onions, chopped

3 garlic cloves, crushed

2 teaspoons coriander

2 teaspoons cumin

1/2 teaspoon sweet Hungarian paprika

1/4 to 1/2 tsp. red pepper flakes

2 large carrots, diced

2 tablespoons 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 45 to 60 minutes until the lentils start to puree.

Remove from heat and let cool. Blend until 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. Serves 8.