2 c Green lentils, washed 3 ts Olive oil 6 c Vegetable stock 1 ea Bay leaf 2 lg Onions, chopped 3 ea 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.
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