Soup Recipes

1 tablespoon vegetable oil
1 onion, chopped
3 cups water
1/2 cup chopped celery
1/2 cup lentils, rinsed
1 carrot, peeled and sliced
2 cloves garlic, crushed
1 bay leaf
1 teaspoon paprika
1 teaspoon crushed dried parsley
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 tablespoons lemon juice

1. Heat oil in a stockpot, add onion and saut‚ until soft. Stir in water, celery, lentils, carrot, garlic, bay leaf, paprika, parsley, ginger and turmeric. Cook on low heat 50 to 60 minutes or until lentils are tender.
2. Remove bay leaf and stir in lemon juice to serve.

Makes 4 servings.