The New York Times posted a red lentil soup recipe that was interesting; it gets its red color from the addition of tomato paste, and the cumin was a nice touch. Part of the appeal of any soup using red lentils is that they cook so fast. Ah, a quick soup recipe for dinner in twenty minutes flat!

I'm still partial to my original red lentil soup recipe; I love the sweet potatoes in it. I suspect that this version is especially healthy, thanks to the wholesomeness of the fresh-cooked sweet potatoes. And once diced, they cook in the same length of time as the lentils. However, if you've ever cooked Red Lentils, you discover that the final color pales from the original orange/salmon color. With the addition of some paprika, the color brightens up again. I've been adding extra curry powder to mine lately, and a dash of coconut milk. Either way, it's great. Serves 6-8.

Ingredients:

• 2 qt. water
• 1 lb. Red Lentils (available at the PCCuisine Shop)
• 1 lb. peeled, cubed sweet potatoes
• Splash of olive oil
• Half a red pepper, diced
• Half a green pepper, diced
• 1/2 TBS. paprika
• 3/4 tsp. salt
• 1/2 tsp. hot sauce
• 1 tsp. Curry Powder

Bring to boil: > Approx. 2 qt. water

When boiling, stir in: > 1 lb. red lentils (available at Indian or health-food stores)

Simmer lentils on low heat. Red lentils are delicate beans, so take care to not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet potatoes

Let the above simmer until tender with a lid on, stirring occasionally. Meanwhile, grill until tender in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green pepper, diced

When red lentils and sweet potatoes are cooked tender, lentils may actually appear to have "dissolved", and the color won't be very bright anymore, but a bit of paprika gives the soup its wonderful red color. Paprika doesn't always mix in well, which is why I make a paste of it first. Mix the following into a paste in a separate bowl: > The grilled peppers > 1/2 TBS. paprika  > 3/4 tsp. salt > 1/2 tsp. hot sauce> 1 tsp. Curry Powder > A splash of soup liquid for mixing

To the pot of cooked soup, add the spice mix. Stir well. Ready to serve!