Recipes

Sprig each of fresh cilantro, parsley and thyme (I did not use thyme)
1 celery stalk
3 tablespoons olive oil
2 onions chopped
2 carrots, chopped
5 garlic clovces, roughly chopped
1 tablespoon ground cumin
1 tablespoon paprika
2 tablespoons ground turmeric
2 1/2 cups French Lentils
2 1/2 quarts vegetable stock
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons Butter
salt and pepper

FOR THE LEMON YOGURT:
7 tablespoons thich plain yogurt
2 tablespoons chopped fresh cilantro
grated zest of 1 lemon

1. Tuch the herbs into the hollow side of the celery stalk and bind with string to make a bouquet garni,

2. Heat the oil in a large pan. Add the onions, carrots, garlic, and spices and saute for 5 minutes, stirring to prevent burning.

3. Add the bouquet garni, lentils and stock. Bring to a boil. Lower the heat and simmer, covered, for 40 to 45 minutes, stirring occasionally, until the lentils are tender. Discard the bouquet garni.

4. Process until smooth in a blender or food processor; you may need to do this in batches. Return to the clean pan and reheat slowly. Stir in lemon juice, cream and butter. Season.

5. Make the lemon yogurt: Mix the yogurt with half the cilantro and half the lemon zest. Divide the soup among 4 bowls and add a spoonful of the lemon yogurt to each.
Scatter the remaining cilantro and lemon zest over to serve.