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What you need: 

2 onions
2 cloves garlic
2 peeled carrots, diced.
oil for frying
vegetable stock
1 can diced tomatoes
2 cups dried red lentils.
1 teaspoon ground cumin and coriander
1 tablespoon curry powder
1/2 teaspoon tumeric
1/2 teaspoon cayenne
1 inch ginger root, grated
1 tablespoon lemon juice
fresh cilantro for garnish.

What you do: 

In a big soup pot sautee onions, garlic and carrots in oil.
Pour in vegetable broth and tomatoes -enough to cover all of the vegetables.
Add lentils and spices.
Bring to a boil, reduce heat and let simmer for 15-20 minutes until lentils and carrots are soft, and soup has thickened.
Tastes better the next day. Serve with a generous sprinkling of cilantro.

Preparation Time: 
Cooking Time: 
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