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Ingredients Jump to Instructions ↓

  1. 2 c

  2. Green lentils, washed

  3. 3 ts

  4. Olive oil

  5. 6 c

  6. Vegetable stock

  7. 1 each Bay leaf

  8. Onions, chopped

  9. 3 each Garlic cloves, crushed

  10. Coriander

  11. 2 ts

  12. Cumin 1/2

  13. ts

  14. Sweet Hungarian paprika

  15. 2 lg

  16. Carrots, diced

  17. 2 tb Lemon juice, or to taste

  18. Salt & pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in pot & add lentils, stir briefly & add the onions & garlic.

  2. Cook for 3 or 4 minutes, stirring constantly.

  3. Add the bay leaf & spices & stir for 1 minute.

  4. Finally add the carrot.

  5. Pour in stock, raise heat & bring to a boil.

  6. Simmer for 60 minutes until the lentils start to puree.

  7. Remove from heat & let cool.

  8. Blend till smooth & return to the pot.

  9. Add lemon juice & salt & pepper.

  10. If too thick, thin with a little more stock.

  11. Serve with freshly made bread.

  12. Adapted from Sarah Brown's "Vegetarian Kitchen"

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