(8 servings)

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.
Adapted from Sarah Brown's "Vegetarian Kitchen"