Yield: 6 Servings
Measure | 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 |
\N \N | 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.