Title: Green Lentil Soup with Lemon
Categories: Soup Appetizer
Yield: 8 Servings

2	c	Green lentils, washed
3	ts	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	tb	Lemon juice, or to taste
		Salt & 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.

Adapted from Sarah Brown's "Vegetarian Kitchen"

previous

next