Curried Lentil and Carrot Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
4 oz	113g	Onions - chopped
6 oz	170g	Red lentils
4 oz	113g	Carrots - sliced thinly
1 tablespoon	15ml	Madras curry powder
2		Boiling water
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Paprika
2		Bread - made into crumbs
		Cilantro - to garnish

Recipe Instructions

Heat oil in a large soup pot. Add the onions and saute them for about 10 minutes. Add the lentils and cook for 1 minute, stirring constantly. Mix in the carrots and curry powder. Cook for 2 minutes.

Add the boiling water, salt and paprika. Bring to a boil, lower heat and cover. Simmer for 1 hour, stirring occasionally.

Add the breadcrumbs and continue to cook for another 5 to 7 minutes. Ladle into soup bowls and garnish with cilantro.

Sonia Allison, "Herbs and Spices"

Source:
Byerly's Market

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