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Soup & Stew
American
8 - 10 servings
10 minutes
45 minutes
3/4 pound red lentils, picked over
7 cups water
1 cup onions, chopped
3 cloves organic garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
5 organic carrots (about 10 ounces) halved lengthwise and sliced thin crosswise
1 cup Organic Bell Peppers (use red Bell Pepper) finely chopped
1/4 cup cilantro, packed sprigs, washed well, spin dry and chopped fine
1/4 cup scallions greens, chopped
Cayenne to taste
Cilantro sprigs for garnish
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.
Stir in cilantro, scallion greens, cayenne, and salt and pepper to taste.
Serve soup garnished with cilantro sprigs.
