Warming wintery lentil soup with lemon

My box always seems to feature carrots and celery in winter-time, and this is one way to get rid of them. Unexpectedly nice, dirt cheap and very easy...and don't forget to indulge in lots of Parmesan cheese! Freezes very well.

• 110 g small brown lentils, washed
• bay leaf
• large onion, peeled and finely chopped
• 1 clove garlic, crushed
• 1+ teaspoon ground coriander
• 1 1/2 + teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 large carrot, scrubbed and diced
• 2 sticks celery, chopped
• 1/2 lemon (1 teaspoon grated peel, plus the juice)
• Parmesan cheese

Fry the lentils for a few minutes in olive oil, and boil them with the bay leaf for about 30 min.
Fry the onion, garlic and spices a few minutes, then throw in the carrot and celery and fry some more. Make up stock from lentil cooking water plus if needed extra water, it should add up to about 900 cc. Add lentils plus stock to onion and companions, simmer (covered) for about 40 minutes. Ad lemoney stuff, season and liquidise. Serve with plenty of grated Parmesan.
(Thanks to Sarah Brown)