Served as appetizer. Vegetarian dish.

1 Tablespoon Vegetable Oil

4 oz Onions, chopped

6 oz Red Lentils

4 oz Carrots, sliced thinly

1 Tablespoon Madras Curry powder

2 pint Boiling Water

1 1/2 teaspoon 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 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.

Serves: 6

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