This is a variation on a recipe my nutritionist gave me.  I didn’t have exactly the ingredients, but made do for a nice, rich soup.  I think this would go great on a fall afternoon.  We served it with grilled cheese sandwiches on 12-grain bread for a hearty dinner.

2 tbsp extra virgin olive oil

1 sweet potato, peeled and diced

1 medium/large potato, diced

4 cloves of garlic, minced

1″ of fresh ginger, peeled and minced

2 tbsp curry powder

1 tsp cinnamon

2 cups home-made, salt-free vegetable stock

1 cube of vegetable stock

¼ cup of vegetable cocktail

1¼ cups boiling water

1 can of lentils, rinsed

In a saucepan over medium heat, warm the olive oil.  Add the sweet potato and onion and cook 2 minutes, then add the garlic and ginger.  Cook until the potato is soft.

Stir in the curry powder and cinnamon.

Add the stock and lentils.  Bring to a boil, then drop the temperature to medium-low to low and simmer 30 minutes.

If I’d had more of my regular veggie stock I wouldn’t have had to use the bouillon cube.  The original recipe called for 1 cup of dried red lentils and 4 cups of veggie stock and 2 tbsp of tomato paste and some sea salt.  Not having the dried lentils, I reduced the amount of liquid by half a cup.  Not having the tomato paste, I used the vegetable cocktail in the fridge.

It turned out fabulously.  The curry and cinnamon were a great combination.  I might try making a main dish of this by adding rice and some raisins and almonds sometimes.  mmmmmm