This came about on a cold day and I didn’t have much on had, but this soup turned out to be delicious. The Indian flavors are so warming and especially wonderful on a cold day.

2 teaspoons garam masala

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon coriander

2 teaspoons oil

2 leeks (or 1 onion)

1 sweet potato

1” grated ginger

3 garlic cloves

1 teaspoon Maldon sea salt

1 cup red lentils

6 cups water

Method

1. Place the garam masala - oil in a Dutch oven or large stock pot. Brown the spices over medium-high heat, stirring frequently, approximately 1 minute. Turn off the heat.

2. Place all chopped vegetables into the Dutch oven or large stock pot. Slice the leeks in half, and dice into thin slices.

3. Peel the sweet potato and cube into 1/4” pieces.

4. Using a microplane grate the ginger into the stock pot.

5. Mince the garlic using a garlic press or Chef’s knife.

6. Place all remaining ingredients into the stock pot.

7. Cover and bring to a simmer. Cook for 30 minutes, or until the red lentils and sweet potato are fully cooked through.

8. Enjoy with additional cilantro leaves and lime wedges.