Lentil and Carrot Soup

Submitted by Mike Lindner.

Ingredients:

• 1 pound of lentils
• 8 cups vegetable or chicken broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons curry powder
• 5 carrots sliced thin
• 1 red bell pepper, chopped
• 1/2 to 1 teaspoon mushroom powder
• Sriracha hot sauce, to taste
• Chopped scallion (garnish)

Directions:

In a large saucepan bring lentils and water to a boil and skim froth. Stir in everything and simmer, partially covered, 20-25 minutes.