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Curried Lentil and Carrot Soup
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
1 1/2 teaspoons salt
1/4 teaspoon paprika
2 slices bread -- made into crumbs
cilantro -- to garnish
Heat oil in a large soup pot. Add the onions and saut 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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