Creamy Lentil Soup

• 2 cups split lentils,
• 1/4 cup short grain rice,
• 1 cup chopped onions,
• 1/2 cup chopped leeks,
• 1 cup diced carrots,
• Juice of 1 lemon (or more if desired),
• 1 bay leaf,
• 1/2 teaspoon tumeric,
• 1/2 teaspoon curry powder,
• 1/2 teaspoon cumin,
• 2 tablespoons canola oil,
• 8-10 cups of water,
• salt and pepper to taste,
• 1/2 cup finely chopped parsley for garnsihing

1. Rinse lentils and rice in warm water and set aside.
2. In a large heavy pot, heat oil on a medium-high heat. Add onions, leeks and bay leaf and saute for 3-5 minutes, then add carrots, tumeric, curry powder, cumin, salt and pepper and saute for a few minutes. Then add the rice and lentils, stir all ingredients and add water.
3. Allow to come to a boil, reduce heat to a simmer and let cook, stirring every 10 minutes, for about 30 minutes. Add lemon juice, and more water if soup is very thick.
4. Allow to cool a little bit and then with a hand-held blender, puree the soup until smooth and creamy.
5. Ladle soup in plates, garnish with parsley and some more cumin and lemon juice if desired. Serve hot.

split lentils, short grain rice, onions, leeks, carrots, lemon, bay leaf, tumeric, curry powder, cumin, canola oil, water, salt, parsley for

Taken from www.epicurious.com/recipes/member/views/creamy-lentil-soup-1221099 (may not work)