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This is quite good! I don't tend to puree my dal/lentil soups so I just used and extra 2 cups broth and let it cook until the lentils broke down, which they always do eventually. You invited me to season this one up and I did. For this batch I added garlic powder, paprika, cumin, turmeric, salt, pepper, asafoetida, sliced thai chiles, a pinch of baking soda (helps tenderize pulses/beans) and I had about 1/4 cup leftover salsa fresca from a Mexican restaurant takeout that I tossed in to get rid of. All were wonderful and gave the soup a hint of both Indian and southwest flavor with a bit of kick from the thai chiles and salsa. Nice!
2 large carrots, peeled, chopped
1 1/2 cup red lentils, uncooked
1 large onion, chopped
6 cups low sodium chicken broth
Salt and pepper to taste
6 tablespoon cilantro, chopped (optional)
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