Carrot And Lentil Soup - cooking recipe

Ingredients

1/2 lb red lentil
2 2 pints vegetable stock or 2 pints water
1/2 large onion, chopped
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 bay leaf
3 medium carrots
1 small sweet red pepper
1 red onion, thinly sliced
2 tablespoons chopped fresh coriander
1 -2 tablespoon fresh lemon juice
1/4 teaspoon black pepper

Preparation

In a large saucepan set over high heat, bring lentils and stock/water to a boil.
Skim off froth.
Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
Dice carrots and red pepper. Stir into soup.
Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
Stir in red onion, coriander, lemon juice and pepper.
Remove bay leaf. Liquidise if required.
Serve immediately or refrigerate, covered, up to 3 days or freeze.