2 onions, finely chopped

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) medium curry powder

1 tablespoon (15 ml) olive oil

2 carrots, peeled and diced (small dice)

5 cups (1.25 litres) chicken broth

3/4 cup (180 ml) red lentils, rinsed

Harissa or other hot pepper paste, to taste

Salt and pepper

In a saucepan, brown the onions, garlic and curry powder in the oil. Add the carrots and cook for 1 minute. Add the remaining ingredients.

Bring to a boil, cover and simmer gently for 10 minutes. Adjust the seasoning. Serve with Spicy Pita Chips.

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