Instructions: 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.

Wash the cilantro (fresh coriander) well, spin dry, and chop fine. Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.

Serve soup garnished with coriander sprigs.

Tip: Cut carrots in half lengthwise and slice thin crosswise.

Yield: 8 cups

NOTES : Shortcut - chop carrots and red pepper in food processor. Great enhancer is a teaspoon of extra virgin olive oil drizzled over individual servings. Can be prepared in 45 minutes or less.

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