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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|Serving Size: 1 Serving (1062g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4251.4mg||147 %|
|Potassium 53.1mg||1 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 14.2g|
|Protein 0.5g||1 %|
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Calories per serving: 69
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