Green Lentil Soup with Lemon

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

Original recipe makes 8 Servings



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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