December 30, 2008

Lentil and Carrot Soup

Submitted by Mike Lindner.

Ingredients:

  • 1 pound of lentils
  • 8 cups vegetable or chicken broth
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons curry powder
  • 5 carrots sliced thin
  • 1 red bell pepper, chopped
  • 1/2 to 1 teaspoon mushroom powder
  • Sriracha hot sauce, to taste
  • Chopped scallion (garnish)

Directions:

In a large saucepan bring lentils and water to a boil and skim froth. Stir in everything and simmer, partially covered, 20-25 minutes.