No matter where you go, there seems to be an arctic blast of cold air. With places like Texas (Texas!) getting snow, its no wonder people are grabbing their blankets and opting for a cozy day in. And what better way to warm your tummy and your soul, than with a great bowl of soup. This tasty dish was brought to my attention by my friend Gina, who went into a soup-making frenzy this weekend. Which is smart because soups are simple to make and store easily in the freezer for later use. Here’s the recipe:

Dal Shorba (curried lentil soup)
Note: red, brown or green lentils can be used.
Makes 6 1 1/3 cup servings

1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons curry powder
1 teaspoon crushed coriander seeds
1 teaspoon crushed cumin seeds
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
1 TBS. olive oil
5 cups vegetable stock
4 cups water
2 cups lentils, sorted and rinsed (not precooked)
salt and pepper, to taste
6 TBS. fat-free plain yogurt (for garnish)

1. Saute onion, garlic, herbs, and red pepper in oil in large saucepan until onion is tender, about 5 min., stirring frequently. Add stock, water, and lentils; heat to boiling. Reduce heat and simmer, covered, until lentils are tender, about 30 minutes. Season to taste with salt and pepper.

2. Blend soup mixture in batches.

3. Serve hot; garnish  with a TBS of yogurt and splash of lemon juice.