You can use regular (green/brown) lentils for this soup, too; it will taste just as good but the color is not as pretty.

1 cup orange lentils
4 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 dried red pepper, crumbled
2 t. curry powder
6 cups bouillon
1 t. fresh tarragon leaves, chopped (optional)

Bring all of the ingredients except the tarragon to a boil in a large pot and simmer for 30 minutes, or until the lentils are tender. Mash the lentils or puree them in a blender or food mill. Reheat and add the chopped tarragon leaves.

4-6 servings