1 tb Vegetable oil

      4 oz Onions, chopped

      6 oz Red lentils

      4 oz Carrots, sliced thinly

      1 tb Madras curry powder

      2 pt Boiling water

  1 1/2 ts Salt

    1/4 ts Paprika

      2 sl Bread, made into crumbs

           Cilantro, to garnish
  Heat oil in a large soup pot.  Add the onions & saute them for about
  10 minutes.  Add the lentils & cook for 1 minute, stirring

  constantly.  Mix in the carrots & curry powder.  Cook for 2 minutes.
  Add the boiling water, salt & paprika.  Bring to a boil, lower heat &
  cover.  Simmer for 1 hour, stirring occasionally.
  Add the breadcrumbs & continue to cook for another 5 to 7 minutes.
  Ladle into soup bowls & garnish with cilantro.