THE COMFORT'S OF THE SEASON

To me when the weather starts to turn brisk and cool and the winds starts to pick up, nothing says home, like a huge pot of soup on the stove, the fragrant smells which come wafting out of the kitchen fill the house with warmth and love.  Nothing says home and family to me more than a fresh pot of homemade soup.  There are so many different combinations you can put together which make your choices endless. I happen to love lentils; you can use them in salads, stews, as a side dish or in soups.  I make so many different variations of lentil soup I amaze myself at the flavors I come up with.  I always make sure to have lentils on hand in my pantry and then I add whatever ingredients I have on hand, and I add herbs which will complement whatever ingredients I am using.  This thick and hearty soup is packed with spicy flavor. Get it going, then call a friend or spend some time with the kids while it simmers. Throw together a tossed salad or your favorite vegetable and you have a complete meal.

CURRIED SWEET POTATO & LENTIL SOUP

INGREDIENTS

2 tablespoons butter or margarine
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, cut into 1/4-inch pieces1 large onion (12 ounces), cut into 1/4-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
6 cups water
Yogurt, toasted coconut, lime wedges (optional)

PREPARATION

1. In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.

2. To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.