LOCATION: Recipes >> Soups >> Lentil 17
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Lentil 17
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Green Lentil Soup with Lemon
Yield: 8 servings
2 c green lentils, washed
3 tsp olive oil
6 c vegetable stock
1 bay leaf
2 lg onions, chopped
3 garlic cloves, crushed
2 ts coriander
2 ts cumin
1/2 ts sweet Hungarian paprika
2 lg carrots, diced
2 tbsp fresh lemon juice, or to taste
salt and pepper
Heat oil in pot and add lentils, stir briefly and add the onions
& 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.
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