Curried lentil & carrot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | ounces | Onions, chopped |
| 6 | ounces | Red lentils |
| 4 | ounces | Carrots, sliced thinly |
| 1 | tablespoon | Madras curry powder |
| 2 | pints | Boiling water |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| 2 | slices | Bread, made into crumbs |
| Cilantro, to garnish | ||
Directions
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.