Curried lentil and 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.

Sonia Allison, "Herbs & Spices" File

Related recipes