Categories: Soups/stews, Appetizers 
      Yield: 8 servings 
  
      2 c  Green lentils, washed               2 ts Coriander 
      3 ts Olive oil                           2 ts Cumin 
      6 c  Vegetable stock                   1/2 ts Sweet Hungarian paprika 
      1 ea Bay leaf                            2 lg Carrots, diced 
      2 lg Onions, chopped                     2 tb Lemon juice, or to taste 
      3 ea Garlic cloves, crushed                   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"