Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Curried Lentil & Carrot Soup

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 & 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.

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