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.