CURRIED LENTIL And CARROT SOUP

Servings: 6
Ingredients:

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 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.

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