Here's one from an old episode of The Splendid Table. It was presented by one of the guests of the show. I've made it before and loved it. I should make it again now that it's getting cooler. The comments preceding the recipe are from the Splendid Table website, which is where I got the recipe. Slow-Roasted Bell Pepper with Red Lentils Bhuna hua simla mirch aur masoor ki dal Featured on the November 7, 2009 episode Reprinted from 660 Curries by Raghavan Iyer. Copyright � 2008 Published by Workman Publishing Company. Many of us, myself included, automatically reach for that onion sitting on the counter as a starting point to build a base for sauces, stews, soups, and even stir-fries. We often overlook the bell pepper (known as simla mirch because most of them come from Simla, a picturesque resort just north of Delhi, in the foothills of the Himalayas), which bestows an uncanny, slightly smoky sweetness to a dish. I love the consistency of this curry, and often serve it as a soup course with crusty European bread. Don't hesitate to dunk the bread in it (I am sure Ms. Manners would do the same). Makes 5 cups 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones 2 tablespoons canola oil 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds) 1 medium-size tomato, cored and cut into 1/2-inch pieces 1 1/2 teaspoons coarse kosher or sea salt 1/2 teaspoon ground turmeric 1/4 cup finely chopped fresh cilantro leaves and tender stems 1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes. 2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes. 3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes. 4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes. 5. Stir in the cilantro, and serve. I'm one to buy various kinds of lentils when I'm at Central Market or Whole Foods, and then, promptly forget I have them once I get the home. I want start using them more frequently. They really are healthy, and they're one of the few legumes that can be made relatively quickly from scratch. Sally

AH....I get why this isn't what I expected and why it is "light" as the writer notes. From the NYT story on the soup.. As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur -- none of which were in the cupboard. As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush. Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work. The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color. The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren't they the point after all? Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface. I was a little nervous about digging in. With all my changes, would the soup live up to my expectations? In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired. I have been making it ever since. No sign of the original recipe she received from her friend. I'm going to make some grain to add tonight, and next time I make her recipe I am going to double HER amount of lentils. All our mileage varies, and this certainly did have a fresher taste than most lentil soups. I can see it being gorgeous in little expresso cups or shot glasses.

Aha - you're from Australia :) That's why you are posting a winter soup in August when I think its still summer! Thanks for the recipe, it sounds good to me - how much curry powder do you use - or do you just put it in 'to taste'?

Yes - I've got several small containers in the freezer but that's great since there are some nights when that's all we'll need (plus a little salad) as we're going through renovations in our house right now.