Green Lentil Soup with Lemon

by Kathleen Morrison

Prep time: 0:15 Overall time: 1:30

Servings: 8 servings

INGREDIENTS

2 cups green lentils, washed
3 tsp. olive oil
6 cups vegetable stock
1 bay leaf
2 lg. onions, chopped
3 garlic cloves, 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

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.

CHEF COMMENTS

From Rani, Feast of India.

Tagged: indian, lentilsoup add tags

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