Red Lentil and Carrot Soup

• 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
• *available at natural foods stores and specialty foods shops

1. In a 4-quart saucepan bring lentils and water to a boil and skim froth.
2. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes.
3. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes.
4. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
5. Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
6. Serve soup garnished with coriander sprigs.

red lentils, water, onion, garlic, ground coriander, ground cumin, turmeric, carrots, red bell pepper, coriander sprigs, scallion greens, cayenne, fresh coriander sprigs

Taken from www.epicurious.com/recipes/food/views/red-lentil-and-carrot-soup-13487 (may not work)