Golden Lentil Soup

This is the soup that I first made at the Blue Willow Restaurant and which has attained a certain mythic status among our various friends and family. It is totally vegan and better than anything non-vegan I have ever tried. The addition of a little sour cream at the end wouldn't hurt, though, if you're into it.

Golden Lentil Soup

1 pound red lentils (these are hulled lentils; avoid using brown or green)
1 medium white or yellow onion, peeled and finely chopped
2c chopped carrots
1/2c chopped fresh cilantro
1c olive oil (don't skimp--this is the secret!)
3 cloves garlic, crushed
1t ground cumin
2t salt (adjust upward to taste)
1t white sugar (not brown, not splenda)
1t black pepper
1/2t turmeric
2t chili powder (Spice Hunter is the best)

t = teaspoon
T = tablespoon
c = cup

Place lentils in large pot and cover with about 3x water. You may rinse the lentils beforehand if desired. Boil the lentils carefully, stirring so that they don't stick to the bottom of the pot. Don't let the pot boil over! skim off any foam that appears on the surface. Once most of the foam is gone, add the onions, oil and dry spices all at once. Reduce heat to simmer and cook for one or two hours or until lentils completely dissolve. Keep stirring to prevent scorching. If soup is too watery, add about 1/2 cup of white rice and simmer until rice softens and soup thickens. Add carrots and cook for an additional 20 minutes until carrots are softened but not mushy. Remove from heat and add fresh cilantro. Add salt to taste, if needed. Add sour cream or yogurt for the ultimate in hedony.

Super awesome!