Red Lentil and Carrot Soup
This delicious soup can be prepared in 45 minute or so
Servings: 4 (8 cups)
Ingredients
- 1 lb red lentils picked over
- 10 cups water
- 1½ cups chopped onion
- 4-5 cloves garlic minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp turmeric
- 1 lb carrots halved lengthwise, and sliced thinly crosswise
- 1 cup finely chopped red bell pepper
- ¼ cup packed fresh coriander sprigs washed well, spun dry, and chopped finely (plus more for garnish)
- 1 bunch scallion greens chopped
- cayenne pepper to taste
- salt and pepper to taste
Instructions
- In a 4-quart saucepan, bring lentils and water to a boil, and skim froth.
- Stir in onion, garlic, ground coriander, cumin, and turmeric, and simmer, partially covered, for 15 minutes.
- Stir in carrots and bell pepper, and simmer until carrots are tender, about 10 minutes.
- The soup may be prepared up to this point, 3 days ahead, cooled, uncovered, and chilled, covered.
- Stir in coriander, scallion greens, cayenne, and salt and pepper, to taste.
- Serve soup garnished with coriander sprigs.
