It’s hard to go wrong when you cook with vegetables, pulses and beans. You don’t need to worry about precise measurements, cooking times or ingredient preparation. The recipe give you general guidelines, but if you do things a little differently, chances are your dish will still be delicious!
You can use regular (green/brown) lentils for this soup, too; it will taste just as good but the color is not as pretty.
1 cup orange lentils
4 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 dried red pepper, crumbled
2 t. curry powder
6 cups bouillon
1 t. fresh tarragon leaves, chopped (optional)
Bring all of the ingredients except the tarragon to a boil in a large pot and simmer for 30 minutes, or until the lentils are tender. Mash the lentils or puree them in a blender or food mill. Reheat and add the chopped tarragon leaves.