Red Lentil Soup

(by Miriam Babooram)

1 potato

1 onion

1 tomato

1 carrot, grated

1 red chilli, to taste

1 bay leaf

pinch of turmeric

pinch of salt

grind of pepper

red lentils

Dice the potato, onion and tomato into small cubes.

Finely chop up as much chilli as you like.

Place in a pan with turmeric, salt, pepper, and bay leaf.

Add a handful of lentils per person to be served.

Pour in enough water to cover everything by about 1 inch.

Bring to a boil, then lower heat, cover, and simmer for 20 – 25 minutes.

Remove bay leaf and serve in deep bowls.

(Read Rebellious Soup, the story that accompanies this recipe.)