Red Lentil and Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
3/4 pound red lentils*, picked over |
7 cups water |
1 cup chopped onion |
3 garlic cloves, minced |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon turmeric |
5 carrots (about 10 ounces), halved lengthwise and sliced thin crosswise |
1 cup finely chopped red bell pepper |
1/4 cup packed fresh coriander sprigs, washed well, spin dry, and chopped fine |
1/4 cup chopped scallion greens |
cayenne to taste |
garnish: fresh coriander sprigs |
Directions:
1. 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, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
2. Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
3. Serve soup garnished with coriander sprigs.
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