Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 8 cups, serving 4

　　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

　　

Step 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.

　　

Step 2

Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.

　　

Step 3

Serve soup garnished with coriander sprigs.