Green Lentil Soup with Lemon
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Time
prep 0:15
total 1:30
Ingredients
| 2 cups | green lentils, washed | | 3 tsp. | olive oil | | 6 cups | vegetable stock | | 1 | bay leaf | | 2 | lg. onions, chopped | | 3 cloves | garlic, crushed | | 2 tsp. | coriander | | 2 tsp. | cumin | | 1/2 tsp. | sweet Hungarian paprika | | 2 | lg. carrots, diced | | 2 tbsp. | lemon juice, or | | to taste | | Salt and pepper |
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Instructions
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 60 minutes until the lentils start to purée. 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.
Author's Comments
From Rani, Feast of India.
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