Title: Curried Lentil & Carrot Soup
Categories: Soup Appetizer Fruit Vegetable
Yield: 6 Servings
| 1 | tb | Vegetable oil |
| 4 | oz | Onions, chopped |
| 6 | oz | Red lentils |
| 4 | oz | Carrots, sliced thinly |
| 1 | tb | Madras curry powder |
| 2 | pt | Boiling water |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Paprika |
| 2 | sl | Bread, made into crumbs |
| | | Cilantro, to garnish |
Heat oil in a large soup pot. Add the onions & saute them for about 10
minutes. Add the lentils & cook for 1 minute, stirring constantly. Mix in
the carrots & curry powder. Cook for 2 minutes. Add the boiling water,
salt & paprika. Bring to a boil, lower heat & cover. Simmer for 1 hour,
stirring occasionally. Add the breadcrumbs & continue to cook for another 5
to 7 minutes. Ladle into soup bowls & garnish with cilantro.