Lentil and lemon soup -- (from Carys Quennec)

This simple vegetable soup is scented with cumin and flavored with lemon.

3 carrots sliced
2 stalks celery
1 onion, chopped
1 clove garlic, minced
1½ c dried green lentils
6 c vegetable stock or H2O
1 tsp grated lemon rind
1 bay leaf
½ tsp salt
¼ c lemon juice
½ c chopped parsley
1 tsp cumin

In a large heavy saucepan, heat 2 tbsp vegetable oil. Add carrots, celery, onion and garlic to pan; cook over medium heat, stirring often, for 5 minutes or until onion is tender.

Rinse lentils and add to pan. Stir in stock, lemon rind, bay leaf and salt; bring to a boil. Reduce heat to medium, cover and simmer for 35-45 minutes or until lentils are tender. Remove bay leaf. Stir in parsley, lemon juice and cumin. Taste and adjust seasoning if necessary.

Makes 6 servings.

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