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.